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A New Lighter Thanksgiving Pie To Try

17     ‹ Older     Newer ›

Pear Cranberry Pie

Do you ever want to make a pie and don’t have a crust or want to make one? There is a simple solution.

Don’t use a crust.

I know it sounds lazy, but you don’t actually need the crust to get the homey goodness of pie. I made this pie without any pastry and it was so good that I didn’t notice it was missing. I like to call it “naked”.

The key to success is to use the in season fruit that surrounds us. Bartlett pears are in season and so are cranberries. Combine the two with some sugar and you have a sweet and sour tasty dessert.

Serve this warm with some ice cream or just eat it cold. This looks festive because of the cranberries so you could serve it at Christmas or as a lighter alternative to pumpkin or pecan pie.

Of course, I want you to enjoy your favorite pie on Thanksgiving and just forget about the calories. But, maybe you are looking to try something new. I am saved every year from the calorie bomb that is pecan pie because both my husband and daughter are allergic to pecans.

No one in my house is allergic to pumpkin (or eggs, cream, and copious amounts of sugar), so there is always a pumpkin pie to contend with.

How do you cope with holiday pies?

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Naked Pear and Cranberry Pie Recipe

(serves 8)

4 large ripe green pears (Bartlett)
1 cup fresh cranberries
¼ cup sugar plus 2 teaspoons
3 tablespoons cornstarch
1 teaspoon cinnamon
2 tablespoons water

Preheat oven to 375. Slice two pears and layer in bottom of pie plate. Add ½ cup cranberries. Slice the last two pears and layer onto the cranberries. Add final ½ cup cranberries to the top.

Mix the ¼ cup sugar, cornstarch, and cinnamon in a small bowl with the water. Pour over the pie. Cover the pie with foil and bake for 40 minutes. Uncover, sprinkle with 2 teaspoons sugar, and bake for 10-20 minutes uncovered or until pears are tender.

Can be served warm or room temperature.

106 calories, 0.1 g fat, 0.0 g saturated fat, 27.9 g carbohydrates, 18 g sugar, 0.5 g protein, 4.0 g fiber, 2 mg sodium, 3 Points+

Points+ values are calculated by Snack Girl and are provided for information only.
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17 Comments:

How can we add your recipes to pinterest?

on November 15, 2012

I use this for crustless pumpkin pie. It's almost like a baked pudding and low in PP!

15 oz can pumpkin
1/2 cup egg beaters or 2 eggs
1.5 cup milk 1/2 cup sugar or Splenda
1 tsp pumpkin pie spice
1/2 tsp salt

Beat together until smooth. Pour into a greased pie plate. Bake at 400 degrees for 15 min. Reduce heat to 350 degrees and bake another 45 min. Serve with Cool Whip.

on November 15, 2012

If you like your pie fillings more tart, you can make this even more healthy by cutting out the sugar.

Many fruits are easily sweet enough by themselves not to need it.

And for an interesting twist, to add a touch of sweetness back, substitute the water and sugar for a fruit juice, such as cherry, apple or peach.

on November 15, 2012

Both the pear and the pumpkin (rosco) sound great.

on November 15, 2012

I love it!! So natural and delish!

on November 15, 2012

I actually don't like pie crust (unless it's a graham cracker crust) so this works well for me. I also make the crustless pumpkin pie and apple crisp.

on November 15, 2012

I had another thought: if you'd like a little texture or crunch, you could always scatter some flaked almonds on top, or even chopped hazelnuts or macadamias.

Another alternative if you're not so worried about calories/carbs/gluten but just can't be bothered with pastry would be to do a crumble. You can also rub chopped nuts and/or oats into a crumble, and it's delicious.

on November 15, 2012

@Mikki - there is a Pinterest button to the right of the photo under the Twitter one. Please pin!

on November 15, 2012

I will definitely try one of these pie recipes. And, since my family is always watching what they eat does anyone have a healthy eggplant parmesan recipe I can use for Thanksgiving? I'm getting desperate................

on November 15, 2012

This sounds amazing I think I am going to try it for a work functions, Thank you for sharing! I cope with the Holiday Pie, by not buying what I like. Pumpkin is OK, but I can say no to it, but put out a banana or chocolate cream pie and I am done for. So I just buy pumpkin!

on November 15, 2012

Cool. This looks so refreshing. Loved the combination. :-D

on November 15, 2012

Noreen - here are 2 recipes I have in my list of recipes to make. They sound good. Maybe technically not parmesan -but are they close enough?
http://www.mamapedia.com/voices/simple-delicious-family-cooking-eggplant-and-prosciutto-lasagna-and-dessert-thenaptimechef

http://allrecipes.com/Recipe/Crispy-Eggplant-with-Spicy-Tomato-Sauce/Detail.aspx

on November 15, 2012

I'm going to try this using 1/2 pear and 1/2 apple.

on November 15, 2012

My cousin and I are very calorie conscious. I will DEFINITELY be bringing this one to Thanksgiving dinner

on November 15, 2012

That pie looks incredible! Can't wait to try it!

on November 15, 2012

This is delicious. Even my non Weight Watcher husband likes it. Will make this again and again.

on November 16, 2012

Noreen, go to skinnytaste.com to find the greatest eggplant parmesan recipe. I love it & use it often :)

on November 17, 2012


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Welcome! I’m Lisa. I write about simple snacks, healthy recipes, and products that help me WIN my battle with donuts!

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