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CATEGORY CUISINE TAG YIELD
Fruits Fruits, Low-cal, Pies 8 Servings

INGREDIENTS

Karen Thackeray
20 Gingersnap cookies
1 1/2 T Margarine
2 McIntosh apples, pare/core
1 c Fresh cranberries
5 T Dark brown sugar
1/4 t Vanilla extract
1/4 t Ground cinnamon
1 t Granulated sugar

INSTRUCTIONS

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

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 323
Calories From Fat: 32
Total Fat: 3.6g
Cholesterol: 0mg
Sodium: 47.6mg
Potassium: 59.6mg
Carbohydrates: 72.6g
Fiber: 4.9g
Sugar: 9.6g
Protein: <1g


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