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Low Carb Apple Cranberry Pie

Low Carb Apple Cranberry Pie

  • November 12, 2014
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What's the favorite American pie? Apple… but it's usually off limits if you are serious about "low carbing" or are restricting sugar in your diet.

This low carb apple cranberry pie recipe is a wonderful exception. Just ask our family... this pie is our fav, try it and you'll see why.

- Brenda


2 Inner Packs Home Made Press n' Bake™ Low Carb Pie Crust Mix (For Crust)
1 Stick (1/2 Cup Softened unsalted butter (For Crust)
2 Large Eggs (For Crust)
2 Medium/Large (2 Cups) Peeled, cored & sliced baking apples -like Granny Smith (For Filling)
2 Cups Rinsed and drained fresh cranberries (Or Frozen Unsweetened - For Filling)
1 Cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber (For Filling)
2 Teaspoons Cinnamon (For Filling)
1/2 Teaspoon Thick It Up™ Low Carb Thickener (For Filling)


Move oven rack to lower 1/3 of oven. Preheat oven to 375°.

Prepare one pie crust mix packet using one egg and 1/4 cup butter for the bottom pie crust in a 9" pie pan according to pie crust label directions and bake at 375° for 10 minutes while preparing the filling. Set the baked pie crust shell aside. Use the remaining crust packet, egg and 1/4 cup butter to press out the top crust between two pieces of plastic wrap (spray bottom piece top side and top piece spray down side with non stick cooking spray). Set pressed out top crust aside.

In medium size bowl, combine all the filling ingredients and stir with fork to mix well. Pour fruit filling into pre-baked pie shell and carefully remove the top piece of plastic wrap from the set aside top crust, inverting the top crust pastry centered over the fruit filled pie. Replace pieces of loose dough, if necessary and crimp edges with fork to seal edges. Using a knife, cut a cross into the top center of the crust and poke a few holes with a fork into it to let the steam out while baking. Place pie on cookie sheet in oven to bake.

Cook's Tip: Crimping the edges of the pie together with a fork is easier than forming a regular pie crust edging and it helps prevent the edges from getting too dark during baking.

Bake for 30-35 minutes, until crust is golden brown and pie juice might be seen bubbling up (sometimes on the edges).

Baker's Secret: Check the pie after 20 minutes to be sure top crust isn't getting burnt. Ovens may vary. If it is getting too brown, cover pie lightly with aluminum foil and turn oven down 10 degrees to 365° for remainder of baking time. Yes, we really do sometimes use those temperatures between 350° and 375°.

Place pie on rack to cool before slicing. Juices "set up" during the cooling process.

For speed chilling, let pie cool 15 minutes at room temperature and place in freezer for 30 minutes to slice easily.

Serve topped with low carb whipped cream, if desired.

If a warm piece of apple/cranberry pie is preferred, simply plate and zap if for a minute in the microwave before serving. Store leftovers in the fridge for up to 5 days.

Makes 7 servings at 6 net carbs per serving.


Alternate Bakesquick™ Crust version: Use our Press and Bake Pie Crust and make the top "streusel" crust by preparing a second crust recipe and flaking the mixed ingredients with a fork - just sprinkle on top of filling in place of top crust, if desired or just prepare the second "regular crust".
For gluten free version: Use Carb Counters™ Graham Cracker Style Pie Crust and top with it made into a "streusel topping" by making second crust recipe by flaking mixed ingredients with fork - just sprinkle on top of filling in place of top crust.

*Your favorite pie crust may be used in place of this, also.

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