You are here

Cranberry Apple Pie With Soft Ginger Snap Crust

Healthycooking's picture
Ingredients
  Gingersnap cookies 20
  Margarine 1 1⁄2 Tablespoon, softened
  Mcintosh apples 2 , peeled, cored and quartered
  Cranberries 1 Cup (16 tbs)
  Firmly packed brown sugar 5 Tablespoon
  Vanilla extract 1⁄4 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Granulated sugar 1 Teaspoon
Directions

Preheat oven to 375 F.
Place gingersnaps and margarine in food processor; process until gingersnaps are finely ground.
Press gingersnap mixture onto bottom and up side of 8-inch pie plate.
Bake 5 to 8 minutes; cool.
Chop apples in food processor.
Add cranberries, brown sugar, vanilla and cinnamon; pulse just until mixed.
Spoon apple-cranberry filling into another 8-inch pie plate or casserole dish.
Sprinkle with granulated sugar.
Bake 35 minutes or until apples are tender.
Spoon filling into gingersnap crust

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Pie
Interest: 
Everyday

Rate It

Your rating: None
4.189285
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3531 Calories from Fat 693

% Daily Value*

Total Fat 79 g120.9%

Saturated Fat 18.3 g91.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4058.7 mg169.1%

Total Carbohydrates 684 g227.9%

Dietary Fiber 36.4 g145.8%

Sugars 290.9 g

Protein 39 g77.1%

Vitamin A 24.6% Vitamin C 47.4%

Calcium 62.7% Iron 224.1%

*Based on a 2000 Calorie diet

0 Comments

Cranberry Apple Pie With Soft Ginger Snap Crust Recipe