Cranberry Apple Pie With Soft Ginger Snap Crust
|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|
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