Get in the Thanksgiving spirit and fill your home with the cozy scents of this thick homemade pie. Juicy apples and cranberries serve as the stars, while cinnamon, ginger and nutmeg accent this delightfully rustic dessert.
Source URL: https://www.diabetesselfmanagement.com/recipes/desserts-sweets/cranberry-apple-pie/
Preheat oven to 400°F. Unfold piecrust and press out fold lines. Fit crust into a 9-inch deep-dish pie plate according to package directions. Combine apples, cranberries, lemon zest, 1/2 cup Splenda, 3 tablespoons flour, cinnamon, nutmeg, and ginger in a large bowl; toss gently to mix well. Add applesauce and toss to coat. Spoon mixture into piecrust, piling up apples (they will shrink down with baking).
In a separate bowl, combine 3/4 cup flour, 1/4 cup Splenda, light-brown sugar, and margarine. Mix by mashing with a fork until crumbly. Sprinkle topping evenly over apple filling and press on to cover pie. Bake 45–50 minutes, or until apples are tender; cover edges of piecrust with aluminum foil to prevent over-browning if necessary. Allow pie to cool at least one hour before serving. This is a thick pie, so it makes a lot of servings.
Yield: 12 servings. Serving size: 1/12 of pie.
Nutrition Facts Per Serving:
Calories: 258, Carbohydrates: 40 g, Protein: 2 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 3 mg, Sodium: 109 mg, Fiber: 2 g
Exchanges per serving: 1 starch, 1 1/2 fruit, 2 fat. Carbohydrate choices: 2 1/2.
Tami Ross is a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.
Copyright ©2020 Diabetes Self-Management unless otherwise noted.