Of course, an article on pie wouldn’t be complete without a sweet pie or two. Here’s one we particularly like during the holidays. Made like a croustade, using only one crust, we’ve cut down significantly on the fat content. Make sure your dried cranberries are the no-sugar-added kind. If your market doesn’t carry them, substitute no-sugar-added dried cherries.
6 ounces dried cranberries (no sugar added)
3 tablespoons Calvados, apply brandy, or unsweetened apple juice
1 7.5 ounce refrigerated Pillsbury ready-to-bake pie crust (1/2 of the box)
1 pound Granny Smith apples
2 tablespoons fresh lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
pinch ground cloves
2 tablespoons sugar
Combine the dried cranberries and Calvados. Set aside for 15 minutes to macerate.
Preheat the oven to 350°F.
On a lightly floured work surface, roll out the dough into a large, ragged circle about 14 inches in diameter. Fit into a round 9-inch pie plate, allowing the excess pastry to drape over the side.
Peel and core the apples; slice thinly lengthwise. Sprinkle the apples with the lemon juice and spices. Combine the macerated cranberries with the apples and pile into the prepared pie plate, mounding slightly in the center. Bring pastry up and over the apple mixture. (It will not quite cover the fruit). Sprinkle with sugar.
Place the pie plate on a large baking sheet and bake for 45 minutes, or until the crust is brown and filling is bubbling. Best served warm.
Per serving: 173 calories (36% calories from fat), 2 g protein, 7 g total fat, 28 g carbohydrate, 1 g dietary fiber, 18 mg cholesterol, 74 mg sodium, 323 mg potassium
Hey, I’m Linda Andini! Thank you for your visit our site, I am very happy !! So many favorite diabetic foods around the table, especially when surrounded by people I love. And of course, everything gets better with a lot of delicious food recipes.