Healthy Cranberry Apple Pie Print
Healthy Cranberry Apple Pie Print
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.
Healthy Cranberry Apple Pie Print
Yields: 1 pie, 10 slices
for the crust
- 1 cup (120g) whole wheat pastry flour (measured like this)
- ½ tsp salt
- 4 tbsp (56g) cold butter, cut into cubes
- 2 tsp nonfat milk
- 1 tsp pure maple syrup
- ¾ tsp vanilla extract
- 1-2 tsp ice water
for the filling
- generous 5 cups (610g) ⅛”-thick slices Fuji apple, cut in half (about 4 medium)
- 2 cups (220g) fresh cranberries
- 2 tbsp (16g) cornstarch
- 2 tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- 3 tbsp (45mL) water
- 1 tbsp (15mL) pure maple syrup
- 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. In a separate bowl, stir together the milk, maple syrup, vanilla extract, and ½ teaspoon of ice water. Sprinkle the liquid mixture over the flour mixture, and stir until fully incorporated. Continue to add ice water, ¼ teaspoon at a time, until the mixture comes together to form a dough.
- Place a large sheet of plastic wrap on the counter. Using your hands, form the dough into a 1”-thick circle. Place the dough in the center of the plastic wrap, and lay another large sheet of plastic wrap on top. Fold up the excess plastic wrap, and refrigerate the dough for at least 30 minutes. (If chilled longer than 1 hour, let the dough “thaw” on the counter for 5-15 minutes, depending on how much longer it was chilled, before rolling it out.)
- While the dough chills, prepare the filling. (NOTE: I typically wait to slice the apples until now to save time!) 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.
- 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” pie plate (not deep dish!) with cooking spray.
- Leaving the dough between the sheets of plastic wrap, roll it out until it’s 1” to 2” wider than the top of the pie plate. 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.
- 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. (I use my hands to do this!) Cover the top of the entire pie plate with foil, trying to “bump up” the center so it’s not touching the apple slices.
- 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. Carefully remove the foil from the top of the pie plate, and continue to bake at 350° 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.
Notes: Before beginning, measure your pie plate! This recipe was designed specifically for a standard-sized 9” pie plate—not a deep dish 9” pie plate. If you measure the inside of your pie plate, it should be 1 ⅜” tall. This is the pie plate that I used. (And this is my favorite rolling pin!)