This pie brings together the tartness of cranberries and the sweetness of apples in a healthier way, using less sugar without sacrificing flavor. It’s perfect for anyone craving a cozy dessert that feels a little lighter but just as delicious.
Start by mixing the flour, sugar, stevia, and salt in a big bowl. Cut in the butter with your fingers until the mixture looks like coarse crumbs, with pieces about the size of peas or nickels. Slowly add ice water, stirring as you go, until the dough just holds together when you press it—it shouldn’t be sticky or dry.
Turn the dough out onto a lightly floured surface and knead it just enough to bring it together. Shape it into a disk, wrap it tightly in plastic, and pop it in the fridge for at least a couple of hours, or up to two days if you want to get ahead.
When you’re ready, roll the dough out into a 12-inch circle on a floured surface. Gently transfer it to a 9-inch pie dish, pressing it into the bottom. Trim the edges, leaving about an inch overhang, then fold that edge under itself to create a thick rim. Use your fingers to crimp the edges for a nice finish. Chill the crust while you make the filling.
Preheat your oven to 375°F. In a large bowl, toss together the apples, cranberries, sugar, stevia, flour, cinnamon, and salt. Pour this filling into the chilled crust and put it back in the fridge for a bit.
For the topping, mix the flour, oats, sugar, stevia, cinnamon, nutmeg, cloves, and salt in a medium bowl. Rub in the butter with your fingers until the mixture is crumbly. Sprinkle it evenly over the fruit. Place the pie on a baking sheet, brush the crust with beaten egg, and bake for about an hour, until the crust is golden and the filling is bubbling.
Let the pie cool completely at room temperature before slicing. This helps the filling set so it cuts nicely. Enjoy!
- Use fresh, firm apples to keep the filling from becoming too mushy.
- Add a bit of lemon juice to the fruit mixture to enhance the flavors and prevent browning.
- Cover the edges of the crust with foil if they start to brown too quickly during baking.
This pie offers a perfect balance of tart cranberries and sweet apples without the extra sugar. It’s a healthier twist on a classic dessert that still feels cozy and comforting. The natural fruit sweetness shines through, making it a guilt-free treat for any occasion.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. It also pairs well with a hot cup of tea or coffee, making it a perfect dessert for chilly evenings or holiday gatherings.
Store leftovers covered in the refrigerator for up to 3 days. To reheat, warm slices in the oven or microwave until heated through. You can also freeze the pie wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight before serving.
