Cranberry Apple Pie
|2||(9-inch) pie crusts|
|2||tablespoon unsalted butter|
|1 ½||pounds Granny Smith apples, peeled, cored and thinly sliced|
|1 ½||pounds Jonagold apples, peeled, cored and thinly sliced|
|1 ½||cups fresh or frozen cranberries|
|1/2||cup golden raisins|
|2/3||cup Stevia In The Raw® Bakers Bag|
|1/3||cup firmly packed brown sugar|
|1 ½||teaspoons ground cinnamon|
|1/4||teaspoon ground allspice|
|Pinch of salt|
|1||tablespoon Sugar In The Raw®|
Fit one piecrust into a 9-inch pie plate, preferably heatproof glass. In small bowl, beat egg white until frothy. Brush bottom of crust with egg white to coat lightly. Refrigerate crust and remaining egg white while preparing filling.
Preheat oven to 400° F.
In large skillet, melt butter over medium heat. Add apples and cook 3 minutes, stirring occasionally. Add cranberries, raisins, Stevia In The Raw®, brown sugar, cinnamon, allspice, and salt, and cook until apples are limp and partially collapsed, 3-4 minutes, stirring often. Using slotted spoon, transfer apples to large platter, spreading them out. Cool apples to room temperature. Save liquid from pan for making applesauce, or discard.
With slotted spoon, drain cooled filling and transfer it to prepared piecrust, mounding it slightly. Cut remaining piecrust into 1” strips and arrange in basket-weave pattern over filling. Press ends of strips together with bottom crust, then crimp with tines of a fork or press with your fingers into decorative pattern. Brush strips with egg white and sprinkle with Sugar In The Raw®. Set pie on a dark-colored baking sheet.
Bake pie for 30 minutes. Cover edges with foil and continue baking pie for 20-30 minutes, until crust is golden brown and filling is bubbling. Cool pie on wire rack until lukewarm, or fully cooled. Serve pie warm or at room temperature.
Per Serving: 295 calories, 15 g fat (5 g saturated fat), 60 g carbohydrate, 3 g protein, 3 g dietary fiber, 300 mg sodium.