Shelly's Recipe

CRANBERRY APPLE PIE WITH SOFT GINGERSNAP CRUST

Category: Pies - Fruit

20 gingersnap cookies
1 1/2 tbsp butter
2 apples, pared and cored
1 cup fresh cranberries
5 tbsp dark brown sugar
1/4 tsp vanilla extract
1/4 tsp cinnamon, Ground
1 tsp granulated sugar

Preheat oven to 375. Place gingersnaps and margarine in food processor; process until finely ground. Press gingersnap mixture into 8 inch pie plate. Bake 5-8 minutes; 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 sugar. Bake 35 minutes or until tender. Spoon filling into gingersnap crust and serve immediately.