Cranberry Apple Pie with Soft Gingersnap Crust
Source: No Guilt Desserts Servings: 8
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-inch pie plate.
Bake 5-8 minutes; 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-inch pie plate or casserole dish. Sprinkle with granulated sugar.
Bake 35 min or until tender. Spoon filling into cooled gingersnap crust and serve immediately.
Source: No Guilt Desserts Servings: 8
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-inch pie plate.
Bake 5-8 minutes; 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-inch pie plate or casserole dish. Sprinkle with granulated sugar.
Bake 35 min or until tender. Spoon filling into cooled gingersnap crust and serve immediately.
MsgID: 3121698
Shared by: Betsy at Recipelink.com
In reply to: Thank You: Thanksgiving Recipes
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Thank You: Thanksgiving Recipes
Board: Daily Recipe Swap at Recipelink.com
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