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Amazing No-Butter Apple Cranberry Pie

http://www.eatingwell.com/recipes/amazing_no_butter_apple_cranberry_pie.html

From EatingWell:  EatingWell for a Healthy Heart Cookbook (2008)

The filling for this apple pie is on the tart side—experiment with less lemon juice or sweeter apples for a balance that's right for you. Most pie crusts use butter, shortening or lard to get a flaky texture—this one uses heart-healthy canola oil. We found that when we simply substitute oil for butter the texture suffers. The trick is to freeze the oil and a bit of flour together before incorporating it into the dough. The result is a flaky crust without all the saturated fat.

One 9-inch pie, for 10 servings | Active Time: 50 minutes | Total Time: 2 hours 5 minutes

Ingredients

Amazing No-Butter Apple Cranberry Pie

Topping

Filling

Preparation

  1. To prepare crust: Stir oil and 1/4 cup flour in a small bowl until smooth; cover and chill in the freezer until partially frozen, about 40 minutes.
  2. Whisk the remaining 1 cup flour, sugar, baking powder and salt in a mixing bowl. Using a pastry blender or 2 knives, cut the chilled oil-flour paste into the dry ingredients until crumbly. Stir in milk a tablespoon at a time just until a soft dough forms. Knead on a lightly floured surface 7 or 8 times. Press into a disk, wrap in plastic wrap and refrigerate.
  3. Position rack in lower third of oven; preheat to 350°F. Coat a 9-inch pie pan with cooking spray.
  4. to prepare topping: Work together oats, flour and brown sugar in a small bowl with a fork or your fingertips until there are no large lumps. Drizzle oil and water over the top and work together until the mixture forms small crumbs.
  5. To prepare filling & assemble pie: Combine sugar and flour in a small bowl. Toss apples and cranberries with lemon zest and juice in a mixing bowl. Sprinkle the sugar mixture over the apples and toss well.
  6. Roll out the dough on a lightly floured surface into a 12-inch circle. Transfer to the prepared pie pan. Fold the edges under and crimp with a fork. Place the pan on a baking sheet. Mound the filling into the crust and cover with the topping.
  7. Bake until the fruit is bubbling at the edges and is easily pierced with a skewer in the center, 55 to 70 minutes. Check toward the end of the baking time; if the crust or topping is becoming too dark, cover the pie loosely with foil.

Nutrition

Per serving : 301 Calories; 8 g Fat; 1 g Sat; 5 g Mono; 0 mg Cholesterol; 57 g Carbohydrates; 4 g Protein; 3 g Fiber; 176 mg Sodium; 99 mg Potassium

4 Carbohydrate Serving

Exchanges: 1 fruit, 3 carbohydrate (other), 1 1/2 fat

Tips & Notes