Cranberry Apple Pie with Soft Gingersnap Crust
Submitted by wmichael65
Low-calorie cranberry apple pie with a spicy gingersnap cookie crust. McIntosh apples and fresh cranberries get food-processed into a chunky filling with dark brown sugar and cinnamon.
YIELD
8 servingsPREP
20 minCOOK
45 minREADY
65 minThis pie breaks all the rules, and that’s exactly why it works.
Instead of a traditional pastry crust, ground gingersnap cookies pressed into the pan create a spicy, crumbly base that pairs brilliantly with the tart cranberry and apple filling.
McIntosh apples are the star here, chosen for their soft texture that breaks down beautifully when baked with fresh cranberries, dark brown sugar, and a touch of cinnamon.
The filling bakes separately, then gets spooned into the pre-baked crust and served immediately, keeping that gingersnap base from going soggy.
It’s a low-calorie spin on apple pie that doesn’t taste like a compromise.
Chef Tips
- Serve this immediately after filling the crust; the gingersnap base stays crumbly and flavorful when it hasn’t sat with the wet filling too long
- McIntosh apples break down naturally when cooked, which is exactly what you want here. Don’t substitute with a firm apple like Granny Smith
- Pulse the cranberries in the food processor just a few times; you want chunks, not puree
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Place gingersnaps and margarine in food processor; process until finely ground.
Press gingersnap mixture into 8 inch pie plate.
Bake 5 to 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 inch pie plate or casserole dish.
Sprinkle with granulated sugar.
Bake 35 min or until tender.
Spoon filling into gingersnap crust and serve immediately.
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