Sweet apples and tart cranberries are topped with a crunchy, walnut crust for an easy and light Swedish Apple Cranberry Pie.
Pin Swedish Apple Cranberry Pie here.
Pie time! If you hate to mess with a pie crust, Swedish Apple Cranberry Pie is for you. Even if you love pie crust, you won’t miss it with this dish. Swedish Apple Cranberry Pie comes with its crust on top. My grandmother first started making this pie without cranberries many years ago. My Mom took over making it for Thanksgiving and it’s been on our Thanksgiving table for years. This year I decided to take the challenge to lighten it up and add little twist with the cranberries.
It took forever for my local grocery store to get cranberries in. Is there a shortage I don’t know about? I wanted to start taste testing this recipe in September but no cranberries. I tried in the middle of October, no cranberries. Finally at the end of October, cranberries appeared. I think I might stock up and freeze a bunch. That way I can finish Thanksgiving for Food Done Light in June next year.
The cranberries were well worth the wait. They added another delicious layer of flavor to the pie not to mention some gorgeous color. They really revitalized the pie. I hate to tell you how quickly this pie went. Lets just say none of us took a standard slice of pie. The topping came out wonderfully. I really don’t think you can tell any difference between my lightened version and the full fat version.
I am looking forward to the “real” Thanksgiving so we can have it again. It’s fun to have a Food Done Light Thanksgiving taste test earlier in the year then getting to enjoy the real thing when my Dad cooks! I only have to make a side dish or two and a dessert. I love having very little responsibility for the meal and getting to enjoy a few glasses of wine. Give Swedish Apple Cranberry Pie a try and let me know what you think.
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Swedish Apple Cranberry Pie
- 2 cups granny smith apples peeled and quartered
- 2 cup golden delicious apple , peeled & quartered
- 1 cup fresh cranberries
- 2 tbsp . sugar
- 1 tsp . ground cinnamon
- Zest of 1 lemon
- ¾ cup sugar*
- 6 tbsp . light butter like Brummel & Brown or Land O Lakes Light butter, melted**
- 3 tbsp . non-fat Greek yogurt
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1 egg
- 1/3 cup chopped walnuts
Preheat oven to 350°.
Spray a deep dish pie plate with cooking spray.
In a large bowl, toss together first 6 ingredients.
Pour into the pie plate.
Mix together remaining ingredients and pour over fruit.
Bake for 1 hour or until top is golden brown.
* You can substitute a sugar substitute for any portion of the sugar
**You can also use regular butter, the calories and fat will be different
Happy Healthy Eating,
Do ahead tips:
You can make this pie a day ahead but it is better when made the same day. We like it room temperature so it is baked in the morning and ready for dessert that evening.
But wait, there’s more. Check out these deliciously, light pie recipes: