| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Pies, Fruits, Low-cal | 8 | Servings | |
INGREDIENTS
| -Karen Thackeray | ||
| 20 | Gingersnap cookies | |
| 1 1/2 | tb | Margarine |
| 2 | McIntosh apples; pare/core | |
| 1 | c | Fresh cranberries |
| 5 | tb | Dark brown sugar |
| 1/4 | ts | Vanilla extract |
| 1/4 | ts | Ground cinnamon |
| 1 | ts | 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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