The best delicious Cranberry Apple Pie With Soft Gingersnap Crus recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cranberry Apple Pie With Soft Gingersnap Crus recipe today!
Hello my friends, this Cranberry Apple Pie With Soft Gingersnap Crus recipe will not disappoint, I promise! Made with simple ingredients, our Cranberry Apple Pie With Soft Gingersnap Crus is amazingly delicious, and addictive, everyone will be asking for more Cranberry Apple Pie With Soft Gingersnap Crus.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cranberry Apple Pie With Soft Gingersnap Crus.
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-Karen Thackeray
20 Gingersnap cookies
1 1/2 tb Margarine
2 McIntosh apples; pare/core
1 c Fresh cranberries
5 tb Dark brown sugar
1/4 ts Vanilla extract
1/4 ts Ground cinnamon
1 ts Granulated sugar
Preheat oven to 375F. Place gingersnaps and margarine in food
processor; process until finely ground. Press gingersnap mixture into
8″ pie plate. Bake 5-8 min; remove and cool crust. Chop apples in
food processor. Add cranberries, brown sugar, vanilla and cinnamon;
pulse until just mixed. Spoon apple-cranberry filling into another 8″
pie plate or casserole dish. Sprinkle with granulated sugar. Bake 35
min or until tender. Spoon filling into gingersnap crust and serve
immediately.
Calories: 124 Fat: 3 g Sodium: 90 mg Cholesterol: 0 mg
Yields
8 Servings
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