20 Gingersnap cookies
1-1/2 tablespoons Margarine
2 apples pare/core
1 cup Fresh cranberries
5 tablespoons Dark brown sugar
1/4 teaspoon Vanilla extract
1/4 teaspoon Ground cinnamon
1 teaspoon Granulated sugar
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.