This clean eating cranberry pie is so totally worthy of your holiday table!!
The holidays have descended upon us, and leave it to me to try and sell my house right when the jingle bell frenzy is starting to really kick in.
My house is about 70% packed and ready to move. So putting together an easy dessert with minimal tools/dishes that I can prep ahead of time to share with family is an absolute necessity right now. I simply can’t do a lot of cooking or baking this year. Make-ahead meals and desserts are seriously the ONLY thing that is saving my holidays this season!
I was able to put together this recipe between appointments for showing my house. It was fast, easy and dessert is prepped and ready to be baked fresh for the holiday meal. It doesn’t get much easier for this busy girl!
Cranberry lovers everywhere will appreciate this delicious pie with it’s perfect balance of sweet and tart. Top this with a little honey-sweetened whipped cream and you’ve got a clean and amazingly delicious dessert!
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
CLEAN EATING CRANBERRY PIE RECIPE:
- 1 lb. fresh cranberries
- 1/2 cup unsweetened apple sauce
- 3/4 cup honey
- 1 tbsp. lemon zest
- 1 tbsp. arrowroot powder (or cornstarch)
- 1 tsp. ground cinnamon
- 1 standard pie crust
Preheat oven to 350 F.
Mix all filling ingredients in a large bowl and stir until well mixed.
Transfer the pie filling to a food-safe bag or container if making ahead of time. Store in fridge for up to 1 week or in the freezer for up to 3 months.
When you're ready to make your pie, simply thaw the pie filling (if frozen) and pour the contents into your pie crust.
Top with crust.
Vent the top of your pie by making 3 to 4 small cuts in the top crust.
Transfer entire pie onto a baking sheet and bake for approximately 1 hour or until you see juices bubbling around the edges or through the vents.
Cool, cut and serve.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.