Ingredients:
20 gingersnap cookies
1 1/2 tablespoons margarine
2 apples, pared and cored
1 cup fresh cranberries
5 tablespoons dark brown sugar
1/4 teaspoon vanilla extract
1/4 teaspoon cinnamon, Ground
1 teaspoon granulated sugar
Directions:
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.
Servings: 6-8
Time preparation: 0 min.
Time total: 0 min.