Amazing No-Butter Apple Cranberry Pie
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.
Amazing No-Butter Apple Cranberry Pie
- 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
- 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.
- 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.
- Position rack in lower third of oven; preheat to 350°F. Coat a 9-inch pie pan with cooking spray.
- 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.
- 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.
- 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.
- 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.
Tips & Notes
- Make Ahead Tip: Equipment: 9-inch pie pan
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.
Nutrition Bonus: Vitamin C (18% daily value).
Carbohydrate Servings: 4
Exchanges: 1 fruit, 3 carbohydrate (other), 1 1/2 fat
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- EatingWell for a Healthy Heart Cookbook (2008)