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Need a Great Pie Dish? Click on the image! pie dish

Cranberry Apple Pie
Excellent Flavor - Easy to make
Updated. © 1997- 2006
Printer Version

I confess. Once a year I let go and this is that time of year. Christmas parties get to me. No, I don't ingest any salt or high sodium foods, but I do get into a higher calorie mode for at least one party. Although I pick and choose, I know I shouldn't. Just to be safe, I make my own party foods no matter where the party may be taking place. And guess what, I come home with only empty plates and dishes. This recipe offers you a choice between your choosing unsalted butter or fully hydrogenated Crisco shortening (no trans fats). To cut your calorie intake, we suggest you slice the pie into 12 or 16 pieces rather than the standard 8, and then you can enjoy it guilt-free. We've done the numbers for 8, 12 and 16 slices. See special note or link about the new Crisco Shortening and trans fats at the end of this recipe.

Nutritional Information

Per Slice (8): 5.798 mg
Per Slice (12): 2.826 mg
Per Slice (16): 2.899 mg

Nutrient Data Per Slice (8)

Calories: 652.9
Protein: 14.2 g
Carbohydrate: 96.1 g
Dietary Fiber: 13.1 g
Total Sugars: 43.3 g
Total Fat: 24.4 g
Saturated Fat: 10.4 g
Monounsaturated Fat: 8.4 g
Polyunsaturated Fat: 4.8 g
Cholesterol: 31 mg
Calcium: 77 mg
Iron: 3.983 mg
Potassium: 686.1 mg
Sodium: 5.798 mg
Vitamin K: 0 mcg
Folate: 337.2 mcg

Nutrient Data Per Slice (12):

Calories: 435.3
Protein: 9.467 g
Carbohydrate: 64.1 g
Dietary Fiber: 8.74 g
Total Sugars: 28.9 g
Total Fat: 16.3 g
Saturated Fat: 6.905 g
Monounsaturated Fat: 5.6 g
Polyunsaturated Fat: 3.2 g
Cholesterol: 20.7 mg
Calcium: 51.3 mg
Iron: 2.656 mg
Potassium: 457.4 mg
Sodium: 3.865 mg
Vitamin K: 0 mcg
Folate: 224.8 mcg

Nutrient Data Per Slice (16):

Calories: 326.5
Protein: 7.1 g
Carbohydrate: 48.1 g
Dietary Fiber: 6.555 g
Total Sugars: 21.7 g
Total Fat: 12.2 g
Saturated Fat: 5.179 g
Monounsaturated Fat: 4.2 g
Polyunsaturated Fat: 2.4 g
Cholesterol: 15.5 mg
Calcium: 38.5 mg
Iron: 1.992 mg
Potassium: 343.1 mg
Sodium: 2.899 mg
Vitamin K: 0 mcg
Folate: 168.6 mcg

Makes 12 cups


    1-crust pie shell

    • 1 cup white all-purpose flour (2.5 mg)
    • 1/2 cup Crisco no-trans fat (trace)
    • 4 to 8 tablespoons water (trace)
    Prepare the crust. Combine the flour and Crisco (or unsalted butter if you prefer), adding cold water a bit at a time. Use a fork to mix, then when it's wet enough, use your hands until pastry is well mixed and pliable. Roll out on a floured board to size of pie pan. Roll up on rolling stick, then unroll over dush. Crimp edges and discard left over dough. Set aside.

    Crumble Topping
    • cup all-purpose flour (1.875 mg)
    • 1/2 stick unsalted butter or Crisco (trace)
    • cup white granulated sugar or Splenda (1 mg)
    • 1 teaspoon ground cinnamon (.598 mg)

    • Mix all ingredients together in a medium to small bowl using your hands. If using butter let it be cold. Mix until the ingredients become crumbly. Set aside.

    Pie Ingredients
    • 6 medium to large apples*, cored, sliced (trace)
    • 2 cups fresh cranberries (23.4 mg)
    • 1 teaspoon ground cinnamon (.598 mg)
    • 1 1/4 cup white granulated sugar or Splenda** (2.5 mg)
    • 2 tablespoons white flour or cornstarch (1.44 mg)

    Wash, core and slice the apples. Place slices into a bowl with some ascorbic acid or a tablespoon of fruit fresh. Wash the cranberries. Drain the water from the apples and mix the cranberries in. Add in the sugar, cinnamon and cornstarch and stir all together until well mixed. Pour into pie shell and balance it out. Take the crumble mix and sprinkle it generously around the top. Bake on a baking sheet or spread out aluminum wrap under the pie pan to catch any bubbling over. Bake for 40 to 50 minutes or until top has turned a nice golden color. Serve hot or warmed.
Click Here To Learn More About Fully Hydrogenated Oils and Crisco

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