Preheat oven to 190ºC . Place gingersnaps and margarine in food processor; process until finely ground. Press gingersnap mixture into 20 cm 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 20 cm pie plate or casserole dish. Sprinkle with granulated sugar. Bake 35 min or until tender. Spoon filling into gingersnap crust and serve immediately. Calories: 50ºC at: 3 g Sodium: 90 mg Cholesterol: 0 mg