As Thanksgiving approaches, I hear a lot of turkey talk going along with a few tid bits of green bean casserole and stuffing discussion. I love that friends get excited about making the perfect turkey, but truth be told, I’ve never been much of a turkey fan. I don’t dislike it but I do push it to the side of my dinner plate so I can focus on the veggies and more importantly, save room for dessert.
Since I’m on the subject of dessert, I think it should be mentioned that pumpkin pie isn’t my favorite either. In fact, half of my family doesn’t really care for pumpkin anything which is why I always bring an alternative dessert for the special day.
This year I spent some time in the kitchen playing with some pie ideas using seasonal apples and cranberries. Together they are one tart combination but I found a way to not only sweeten them up, but do it with fewer calories!
Truvia Baking Blend has become my go-to product for lighter desserts, especially for desserts this holiday season. Truvia Baking Blend has 75% fewer calories than sugar. For this recipe I just wanted to lighten it up a bit. When I made a test pie for my husband, he had no idea I replaced half the sugar with Truvia Baking Blend and after a slice for myself, I couldn’t tell either. It came out just as sweet and flavorful as any pie I’ve ever made.
- 2 refrigerated pie crusts or the double pie crust recipe
- ¼ cup granulated sugar
- ¼ cup Truvia Baking Blend
- 2 tablespoons corn starch
- 1 teaspoon ground cinnamon
- zest of one orange
- ⅛ teaspoon salt
- ⅛ teaspoon ground nutmeg
- about 7-8 granny smith apples, peeled, cored and sliced
- ½ cup fresh cranberries, coarsly chopped
- 2 tablespoons butter
- ¼ cup milk
- 1 teaspoon Truvia Baking Blend
- Preheat oven to 375 degrees F.
- Place the first pie crust over the bottom of the pie plate.
- In a small mixing bowl, whisk together sugar, Truvia Baking Blend, cornstarch, orange zest, salt and nutmeg.
- Place apples and cranberries in a large plastic zip bag and coat with the sugar mix, shaking gently.
- Spread the apples inside the pie plate evenly.
- Cut the butter into small chunks and spread over the top of the apples.
- Cover the apples with the second pie crust and seal the edges, use a fork to poke holes in the crust for steam. Or cut into long strips and weave over the top of the apples.
- Bake 35 minutes and remove from oven.
- Brush the crust with milk and sprinkle with the Truvia Baking Blend.
- Bake for an additional 15 – 20 minutes, until crust is browned.
I’d love to hear from you! What desserts will your family be enjoying this Thanksgiving?
Want to learn more about using Truvia this holiday season?
* I am a compensated member of the Truvia Kitchen Cabinet network of Honestly Sweet Baking Bloggers. Product has been provided but opinions and product usage are based on my own experiences.