3 1/2 lb McIntosh apples, peeled, cor
2 ts Powdered ginger
1 tb Cornstarch
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    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.