Name: Cranberry Apple Pie with Soft Gingersnap Crus
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

Ministers never write or preach so well as when under the cross; the Spirit of Christ and of glory then rests upon them. It was this, no doubt, that made the Puritans such burning and shining lights. When cast out by the black Bartholomew-act [the 1662 Act of Uniformity] and driven from their respective charges to preach in barns and fields, in the highways and hedges, they in an especial manner wrote and preached as men having authority. Though dead, by their writings they yet speak; a peculiar unction attends them to this very hour.

George Whitefield

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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