Healthy Cranberry Apple Pie

By Tracy

10 Person

120 Minutes

125 Calories

This pie is perfect for Thanksgiving or any fall party dessert! It has a buttery flaky crust, and the filling is the perfect combination of sweet apples, tart cranberries, and warm spices. It’s best if served within 24 hours of when it’s made, but it’ll keep for at least 2 days if stored on the counter or at least 4 days (if not longer!) if stored in the refrigerator.

Ingredients

Filling

1 tbsp. pure maple syrup
3 tbsp. water
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
2 tsp. ground cinnamon
2 tbsp. cornstarch
2 cups fresh cranberries
5 cups apples, cut in half

Crust

1 tsp. ice water
3/4 tsp. vanilla extract
1 tsp. pure maple syrup
2 tsp. nonfat milk
4 tbsp. cold butter, cut into cubes
1/2 tsp. salt
1 cup whole wheat pastry flour

Method

01

To prepare the crust, whisk together the flour and salt in a medium bowl. Cut in the butter using a pastry cutter, the back of a fork, or two knives until the mixture resembles coarse crumbs.
02

In a separate bowl, stir together the milk, maple syrup, vanilla extract, and 1/2 teaspoon of ice water. Sprinkle the liquid mixture over the flour mixture, and stir until fully incorporated. Continue to add ice water, 1/4 teaspoon at a time, until the mixture comes together to form a dough.
03

Place a large sheet of plastic wrap on the counter. Using your hands, form the dough into a 1inch-thick circle. Place the dough in the center of the plastic wrap, and lay another large sheet of plastic wrap on top. Refrigerate the dough for at least 30 minutes.
04

While the dough chills, prepare the filling. Toss together the apple slices, cranberries, cornstarch, cinnamon, allspice, and nutmeg until the spices are evenly distributed on the apples. Drizzle in the maple syrup and water, and toss the fruit again until it’s evenly coated.
05

Preheat the oven to 425°F, and place a dark metal baking sheet into the oven on the middle rack. Lightly coat a regular 9-inch pie plate (not deep dish!) with cooking spray.
06

Leaving the dough between the sheets of plastic wrap, roll it out until it’s 1-inch to 2-inch wider than the top of the pie plate.
07

Peel off the top layer of plastic wrap, and gently invert the pie dough into the prepared pie plate. Peel off the second layer of plastic wrap, and gently press the pie dough into place. Trim the overhang.
08

Transfer the filling on top of the pie dough, and gently but firmly press down to eliminate as much space between the apples and cranberries as possible. Cover the top of the entire pie plate with foil, trying to “bump up” the center so it’s not touching the apple slices.
09

Place the foil-covered pie plate on the dark metal baking sheet in the oven. Bake the pie at 425°F for 15 minutes. Without opening the oven door, reduce the temperature to 350°F, and continue to bake for an additional 40 minutes.
10

Carefully remove the foil from the top of the pie plate, and continue to bake at 350°F for another 15-20 minutes (for a total of 70-75 minutes) or until the outer crust is golden in color. Let the pie cool completely to room temperature before slicing and serving.

Related Tags

Healthy Cranberry Apple Pie

4.6

( By Tracy )

01 Information

Grade medium
Serving 10 servings
Calorie 125 Kcal
Prep Time 30 Mins
Cook Time 90 Mins
Total Time 120 Mins

02 Ingredients

Filling

1 tbsp. pure maple syrup

3 tbsp. water

1/4 tsp. ground nutmeg

1/4 tsp. ground allspice

2 tsp. ground cinnamon

2 tbsp. cornstarch

2 cups fresh cranberries

5 cups apples, cut in half

Crust

1 tsp. ice water

3/4 tsp. vanilla extract

1 tsp. pure maple syrup

2 tsp. nonfat milk

4 tbsp. cold butter, cut into cubes

1/2 tsp. salt

1 cup whole wheat pastry flour

03 Method

Step 1

To prepare the crust, whisk together the flour and salt in a medium bowl. Cut in the butter using a pastry cutter, the back of a fork, or two knives until the mixture resembles coarse crumbs.

Step 2

In a separate bowl, stir together the milk, maple syrup, vanilla extract, and 1/2 teaspoon of ice water. Sprinkle the liquid mixture over the flour mixture, and stir until fully incorporated. Continue to add ice water, 1/4 teaspoon at a time, until the mixture comes together to form a dough.

Step 3

Place a large sheet of plastic wrap on the counter. Using your hands, form the dough into a 1inch-thick circle. Place the dough in the center of the plastic wrap, and lay another large sheet of plastic wrap on top. Refrigerate the dough for at least 30 minutes.

Step 4

While the dough chills, prepare the filling. Toss together the apple slices, cranberries, cornstarch, cinnamon, allspice, and nutmeg until the spices are evenly distributed on the apples. Drizzle in the maple syrup and water, and toss the fruit again until it’s evenly coated.

Step 5

Preheat the oven to 425°F, and place a dark metal baking sheet into the oven on the middle rack. Lightly coat a regular 9-inch pie plate (not deep dish!) with cooking spray.

Step 6

Leaving the dough between the sheets of plastic wrap, roll it out until it’s 1-inch to 2-inch wider than the top of the pie plate.

Step 7

Peel off the top layer of plastic wrap, and gently invert the pie dough into the prepared pie plate. Peel off the second layer of plastic wrap, and gently press the pie dough into place. Trim the overhang.

Step 8

Transfer the filling on top of the pie dough, and gently but firmly press down to eliminate as much space between the apples and cranberries as possible. Cover the top of the entire pie plate with foil, trying to “bump up” the center so it’s not touching the apple slices.

Step 9

Place the foil-covered pie plate on the dark metal baking sheet in the oven. Bake the pie at 425°F for 15 minutes. Without opening the oven door, reduce the temperature to 350°F, and continue to bake for an additional 40 minutes.

Step 10

Carefully remove the foil from the top of the pie plate, and continue to bake at 350°F for another 15-20 minutes (for a total of 70-75 minutes) or until the outer crust is golden in color. Let the pie cool completely to room temperature before slicing and serving.

04 Author

Tracy

75 Recipes

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