Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Thackeray
  20                    Gingersnap cookies
   1 1/2  tablespoons   Margarine
   2                    McIntosh 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

Preparation:

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.