Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 1/2 lb McIntosh apples, peeled, cor
2 ts Powdered ginger
1 tb Cornstarch
1 x Juice of 1 lemon
2 tb Brandy, bourbon or scotch
3 tb Butter
2 tb Chopped candied ginger
1 c Sugar
1 ts Vanilla
1 c Raisins
24 ea Gingersnap cookies

Toss the apple slices with lemon juice. In a large, heavy pot, melt
2 Tbs butter, add apples with lemon juice, tossing well. Stir in
powdered ginger and 3/4 cp of the sugar. Cook until apples start to
release their moisture.
In a small bowl, dissolve the cornstarch in the liquor. Add it to the
simmering apples and stir for 1 minute. Stir in candied ginger,
vailla raisins.
Grease a 9-inch casserole with remaining butter dust with half the
remaining sugar. Line the casserole with enough of the gingersnaps
to make a single layer on the bottom up the sides. fill with apples
mixture and smooth on top. Arrange remaining cookies on top
sprinkle with remaining sugar.
Bake at 450 for 20 minutes, until apples are bubbling sugar has
partially melted. Cool for 10 minutes before serving.

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