Cranberry apple pie with soft gingersnap crus

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 375 °F. Place gingersnaps and margarine in food processor; process until finely ground. Press gingersnap mixture into 8" 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 granulated sugar. Bake 35 minutes or until tender. Spoon filling into gingersnap crust and serve immediately. Calories: 124 °Fat: 3 g sodium: 90 mg cholesterol: 0 mg