Cranberry Apple Pie
20 gingersnap cookies
1 1/2 tbsp. margarine
2 apples, peeled and cored
1 cup fresh cranberries
5 tbsp. dark brown sugar
1/4 tsp. vanilla extract
1/4 tsp. ground cinnamon
1 tsp. granulated sugar
Preheat oven to 375 degrees F. Place the gingersnaps and the margarine in a food processor; process until ground. (Or crush by hand with a rolling pin til ground and mix with margarine)
Press the mixture into an 8 inch pie plate. Bake the crust 5-8 minutes; remove and cool.
Chop the apples in food processor. Add the cranberries, brown sugar, vanilla and cinnamon; pulse until just mixed. Spoon the apple cranberry filling into another 8" pie plate that has been sprayed with cooking spray but not filled with crust. Sprinkle the fruit mixture with granulated sugar. Bake 35 minutes or until tender. When the filling is done spoon it into the cooled crust. Serve warm with whipped topping. | 
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