Swedish Apple Cranberry Pie
Very slightly adapted from Food Done Light
This is another of those recipes I’ve been wanting to make since I first saw it. I am not good with pie crusts so when I saw a pie crust that makes itself, I was instantly drawn to it. I intended to make this pie for my family for Thanksgiving, but then other things were requested and I didn’t get to it. So when I got home, I made it for my daughter and myself, putting some of the apples in an individual pan for her (no cranberries because she’s not so fond of the tart taste) and the rest topped with cranberries in a regular pie dish which I had intended to share … but the more I ate of it, the more I fell in love with it. I ended up eating a bit of it for a snack each day this week until it was all gone.
At first when I tasted this Swedish pie, I wondered if I’d done it right. The crust was a little hard on top and I wasn’t sure if it was supposed to be that way. The recipe said to “pour the crust” over the filling. Mine was certainly far from pourable. It was even thicker than some of the cobblers I’ve made. So I surfed around looking at other Swedish apple pie recipes and I discovered it is a holiday tradition for many families, all of the recipes I found say to “pour” the crust mixture over the filling, but commenters said the same thing: The crust is NOT pourable. And yes, when it comes out of the oven, it’s a little crusty on top. But I think that is the way is supposed to be because it’s delightful. There’s something about the texture of that “crust” on top with the crunchy nuts and the lovely soft sweet-tart filling. I can see why it is a holiday tradition in so many families.
- 5 1/2 cups apples, peeled & chopped
- 1 cup fresh or frozen cranberries
- 3 Tablespoons sugar
- Juice of 1/2 lemon
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon allspice, cloves, cardamom
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 5 Tablespoons melted butter (regular or light ... I used regular)
- 4 Tablespoons nonfat Greek yogurt
- 1 egg
- 1/2 cup sugar
- 1 cup white whole wheat flour
- 1/4 teaspoon salt
- Preheat oven to 350 F and spray a deep dish pie pan with cooking spray. In a medium mixing bowl, toss together the filling ingredients. Pour the fruit mixture into the pie pan.
- In the same bowl, melt the butter, then mix in the yogurt and the egg till smooth. Add the sugar, flour and salt and stir to mix well.
- Spoon the crust mixture over the fruit and pat it to cover the fruit. Sprinkle with nuts. Bake at 350 for about 1 hour or until the top is golden brown and the fruit is nice and bubbly.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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