Cranberry Apple Pie With Soft Gingersnap Crust Recipes

Steps:

• 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.

Steps:

• To make crust, follow directions for Pumpkin Pie crust. Preheat oven to 400 degrees. Roll pie dough out into a 12-inch circle on a lightly floured surface. Place dough in a 9-inch pie pan and refrigerate while you make the filling and topping.
• To make filling, mix all filling ingredients together in a medium bowl.
• To make topping, mix all topping ingredients together in a small bowl. The topping mixture should clump when pressed together.
• Add filling to cold pie crust and scatter topping all over the filling. Bake at 400 degrees until the juice in the center of the pie is bubbling, about 1 hour. If the crust or topping becomes too dark, cover the pie loosely with foil.
• Transfer to a wire rack; cool completely before serving.

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Refrigerate while preparing filling., In a large bowl, combine the sugar and next 6 ingredients. Add apples and cranberries; toss gently. Spoon filling into prepared pie plate; dot with butter., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. , Bake for 10 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, 45-50 minutes longer.