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Cranberry Apple Pie with Soft Gingersnap Crust


20 Gingersnap cookies
1 1/2 tablespoons Margarine
2 apples pare/core
1 cup Fresh cranberries
5 tablespoons Dark brown sugar
1/4 teaspoon Vanilla extract
1/4 teaspoon Ground cinnamon
1 teaspoon 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.




STACKS, The Art of Vertical Food

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