Cranberry Apple Pie with Soft Gingersnap Crust

• gingersnap cookies20
• margarine↗1 1⁄2 tablespoons
• apples↗2

  pared and cored

• fresh cranberries↗1 cup
• dark brown sugar↗5 tablespoons
• vanilla extract↗1⁄4 teaspoon
• cinnamon↗1⁄4 teaspoon

  Ground

• granulated sugar↗1 teaspoon

Step-by-step instructions

1. 1

   Preheat oven to 375F.

2. 2

   Place gingersnaps and margarine in food processor; process until finely ground.

3. 3

   Press gingersnap mixture into 8" pie plate. Bake 5-8 min; remove and cool crust. Chop apples in food processor.

4. 4

   Add cranberries, brown sugar, vanilla and cinnamon; pulse until just mixed.

5. 5

   Spoon apple-cranberry filling into another 8" pie plate or casserole dish.

6. 6

   Sprinkle with granulated sugar.

7. 7

   Bake 35 min or until tender.

8. 8

   Spoon filling into gingersnap crust and serve immediately.