Amazing No-Butter Apple Cranberry Pie

3 Reviews
From the EatingWell Kitchen

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.

Ingredients 10 servings

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  • Crust
  • 1/4 cup canola oil
  • 1 1/4 cups all-purpose flour, divided
  • 2 teaspoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4-5 tablespoons low-fat milk
  • 1/3 cup “quick” or regular rolled oats
  • 1/3 cup all-purpose flour
  • 1/3 cup packed light brown sugar
  • 1 1/2 tablespoons canola oil
  • 1/2 tablespoon water
  • 1/2 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 2 pounds tart apples, such as Cortland or Granny Smith, peeled, cored and cut into chunks (about 6 cups)
  • 1 cup dried cranberries
  • Grated zest and juice of 1 lemon

Preparation

  • Active

  • Ready In

  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.
  • Equipment: 9-inch pie pan

Nutrition information

  • Per serving: 301 calories; 8 g fat(1 g sat); 3 g fiber; 57 g carbohydrates; 3 g protein; 53 mcg folate; 0 mg cholesterol; 32 g sugars; 44 IU vitamin A; 11 mg vitamin C; 34 mg calcium; 1 mg iron; 175 mg sodium; 111 mg potassium
  • Carbohydrate Servings: 4
  • Exchanges: 1 fruit, 3 other carbohydrate, 1 1/2 fat

Reviews 3

February 22, 2010
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By: EatingWell User
Wesson Oil came out with a recipe fifty years ago using 1/3 cup wesson oil, 1 1/3 cup flour, 3 tbs milk small amount of salt. Add liquid to the flour stir and mix. Roll it on wax paper or between wax paper. This makes one crust. I spread it on a pie plate with my fingers. If I want a two crust pie I mix another batch and roll it on wax paper. Note: sprinkle water on the counter to hold the wax paper in place This makes excellent pie crust. It's a recipe I've used for years. It's simple and quick
December 07, 2009
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By: EatingWell User
This really was delicious. I was a bit nervous trying it (being not an experienced cook), but it actually turned out perfect! I did make some adjustments though. For the filling, I used two large Cortland apples and two large Granny Smith cut into thin slices, and then just rubbed half a tablespoon or so of cinnamon on them as I was placing them in the dish, and also set a few frozen raspberries on before the topping. That's all I used for the filling, and it tasted delicious! I am glad that I avoided that extra 1/2 cup of sugar, because I think it would have made the pie too sweet. Also, for the topping, I added a dash of nutmeg. Anyway, I will definitely be making this again! (I've already eaten a third of the pie!! Haha.. but it's ok. It's my birthday, so it's allowed).
October 18, 2009
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By: EatingWell User
this was delicious and easy to make (my first pie!). i added some cinnamon to the filling and a bit more sugar than the recipe called for, since it said it was pretty tart. Also, substituted soy milk for regular milk since our dinner guest is vegan. My dough used 5 tablespoons of the soy milk. YUM! I'll definitely make this again.