Cranberry Apple Pie With Soft Gingersnap Crus Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
-Karen Thackeray,
20: Gingersnap cookies,
1 1/2 tbsp: Margarine,
2: McIntosh apples, pare/core
1 cup: Fresh cranberries,
5 tbsp: Dark brown sugar,
1/4 tsp: Vanilla extract,
1/4 tsp: Ground cinnamon,
1 tsp: 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.
Calories: 124 Fat: 3 g Sodium: 90 mg Cholesterol: 0 mg Source: No
Guilt Desserts
Source from luhu.jp
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.
Calories: 124 Fat: 3 g Sodium: 90 mg Cholesterol: 0 mg Source: No
Guilt Desserts
Source from luhu.jp