“Tis” that time of year when cranberries can be found in the grocery stores again. There are those of us that loves this bright little berry, cheer, while others wonder why! You just can’t beat the taste and flavor of fresh berries compared to the canned jellied cranberry sauce our mothers would serve on holidays. This Cranberry Pie has been a favorite in my family for many years. I was so please that it could be made sugar-free and low-carb and still retain all the good flavors we loved.

Just a few interesting facts about Cranberries–they have amazing health benefits if you can get past their sour taste. Cranberries are loaded a with antioxidants, rich in iron, calcium, and potassium. They are one of the few native fruits of North America. The 5 states known for growing cranberries are: Massachusetts, Wisconsin, New Jersey, Oregon, and Washington. 905 million pounds of cranberries were produced in 2018 in United States. Only 5% of cranberries are sold fresh. The rest processed into sauces and juices. One cup of cranberries has only 50 calories.

I love to buy a number of packages of cranberries to freeze. They freeze so well and keep a long time. So stock your freezer when you can find them in the stores.

This Cranberry Pie has a creamy layer of cream cheese filling that goes so well with the tart cranberry layer. I just love the flavors and I’m sure you will, too. So try it for your holiday dinner and let me know how you like it.

Cranberry Pie THM S, Sugar-free, Low-carb

• Pie Crust:
• 3/4 cup THM Baking Mix
• 1/3 cup oat flour, not fiber
• 1/2 teaspoon salt
• 1/3 cup butter or lard
• 1 large egg, beaten
• Cranberry topping:
• 2 cups whole cranberries
• 3 tablespoons Gentle Sweet, divided
• 1 2/3 cups water, divided
• 1 teaspoon unflavored gelatin
• 1/3 cup strawberry xylitol jello (I buy it from a local bulk food store) or 1 box Simply Delish Strawberry Jello
• Filling:
• 4-ounces cream cheese
• 2 tablespoons Gentle Sweet
• 2/3 cup whipping cream
• Crust: In food processor bowl, combine Baking Blend, oat flour, salt and butter. Pulse a few times until crumbly. Add beaten egg. Pulse a few more times until combined. Pour crumbs into 9 inch greased pie plate and pat out. Bake at 350*degrees F. for 10-12 minutes. Topping: Simmer cranberries, 2 tablespoons Gentle Sweet, and 1/3 cup water until cranberries are soft. Soften 1 teaspoon unflavored gelatin in 1/3 cup water. Heat remaining water to a boil. Add strawberry jello and Gentle Sweet. Whisk well. Add softened gelatin. Whisk until dissolved. Blend cooked cranberries until smooth. Add jello mixture to blender. Blend well. Set aside. Filling: Beat cream cheese and Sweet Mix. Add whipping cream. Whip until stiff. Spoon into the baked crust. Pour cranberry jello over cream cheese. Refrigerate until set. Garnish with whipped cream and cranberries. Serves 8
• Strawberry Jello Substitute: If you do not have access to Strawberry Sugar-free Jello you can replace it with 1 tablespoon unflavored gelatin, 2 tablespoons Gentle Sweet and 1 teaspoon Strawberry Extract.

The filling for this pie can be layered into individual serving dishes if desired. It makes a lovely presentation at your holiday table.

The crust for this pie can just be patted into the pie pan. It is so easy to do especially if you have trouble rolling out pie dough.

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Cranberry Pie THM S, SF, GF

Course Dessert

Cuisine American

Servings 8

Author Glenda Groff

Ingredients

• Pie Crust:
• 3/4 cup THM Baking Mix
• 1/3 cup oat flour not fiber
• 1/2 teaspoon salt
• 1/3 cup butter or lard
• 1 large egg beaten
• Cranberry topping:
• 2 cups whole cranberries
• 3 tablespoons Gentle Sweet divided
• 1 2/3 cups water divided
• 1 teaspoon unflavored gelatin
• 1/3 cup strawberry xylitol jello I buy it from a local bulk food store or 1 box Simply Delish Strawberry Jello
• Filling:
• 4 ounces cream cheese
• 2 tablespoons Gentle Sweet
• 2/3 cup whipping cream

Instructions

1. Crust: In food processor bowl, combine Baking Blend, oat flour, salt and butter. Pulse a few times until crumbly. Add beaten egg. Pulse a few more times until combined. Pour crumbs into 9 inch greased pie plate and pat out. Bake at 350*degrees F. for 10-12 minutes. Topping: Simmer cranberries, 2 tablespoons Gentle Sweet, and 1/3 cup water until cranberries are soft. Soak 1 teaspoon gelatin in 1/3 cup water. Heat remaining water to a boil. Add strawberry jello and Gentle Sweet. Whisk well. Add softened gelatin. Whisk until dissolved. Blend cooked cranberries until smooth. Add to jello mixture to blender. Blend well. Set aside. Filling: Beat cream cheese and Sweet Mix. Add whipping cream. Whip until stiff. Spoon into the baked crust. Pour cranberry jello over cream cheese. Refrigerate until set. Garnish with whipped cream and cranberries. Serves 8

2. Strawberry Jello Substitute: If you do not have access to Strawberry Sugar-free Jello you can replace it with 1 tablespoon unflavored gelatin, 2 tablespoons Gentle Sweet and 1 teaspoon Strawberry Extract.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.