The best meals are visually appetizing and have a taste that is even greater.
THIS pie - oh man.
I always eat with my eyes first, and the moment this pie came out of the oven I knew I'd created a keeper.
I absolutely love when I get requests for recipes and this pie was inspired by my dear friend Samantha. She was looking for a lightened up apple pie for the holidays. We all know a traditional apple pie has both a base crust and a top pie crust. While that is very very delicious (READ: double the buttery crust), it maybe isn't ideal if we are trying to be smart about our dessert choices this holiday season.
Instead of a top pie crust I covered this pie with a delicious almond meal streusel - you won't event miss that top crust! This allows the real stars of this pie to shine - the soft and sweet apples mixed with the occasional POP of tart from the cranberries. I've greatly reduced the amount of sugar added to this pie, leaving it to be mostly sweetened naturally from the apples.
This is such a great holiday dessert. It will be fantastic for Thanksgiving but even more perfect for Christmas time, which is right around the corner!
Apple Cranberry Pie
Servings: 8-10 slices
For the Pie:
- 1 Mamaw's Pie Crust
- 3 lbs of apples (5-6 medium) - I use a mix of honey crisp and golden delicious
- 1 cup fresh cranberries
- 2 tbsp lemon juice
- 2 tbsp arrowroot powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp cloves
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/4 cup coconut palm sugar
- 1/4 cup almond meal/flour
- 2 tbsp coconut palm sugar
- 1 tbsp butter, softened
- Preheat oven to 375°F.
- Prepare pie crust per directions. Once completed place in refrigerator to keep chilled while you continue on with the rest of the recipe.
- Peel, core and slice apples. My method is to first peel the apples, remove the core, slice in half and then cut 1/4" slices. Place apples in a large mixing bowl with cranberries and toss with lemon juice.
- In a small bowl, mix together cinnamon, salt, cloves, allspice, nutmeg, coconut palm sugar and arrowroot. The arrowroot acts as a thickener in the pie to hold it together. Add to the apples and cranberries and mix until all of the fruit is evenly covered with the spice mixture.
- Remove the pie crust from the refrigerator and fill with apple/cranberry mixture. Prepare the streusel by combining all ingredients in a small bowl and mixing until a meal-like consistency forms. Spread evenly over the top of the pie.
- Loosely cover the pie with foil and bake at 375°F for 30 minutes. Remove foil after 30 minutes and continue baking uncovered for an additional 30 minutes.
- Remove from oven and allow to cool for 3-4 hours (or ideally, make this pie the night before you plan on serving!). If you cut the pie too soon from the oven you run the risk of it not setting and becoming difficult to serve.
Nutritional Information (1 slice out of 10 slices)
200 calories - 1.5 g Protein, 31 g Carbohydrates, 8 g Fat