Cherry Cranberry Snowflake Pie - Reduced Sugar Recipe

Cranberry Cherry Snowflake Pie

Slice into this delicious holiday-ready pie! A mix of tart, sweet cranberries, cherries, and orange makes for a show stopping dessert. The perfect pairings of fruit with a buttery and flakey crust will keep your guests coming back for more. Thanksgiving is made that much sweeter thanks to our zero-calorie Baking Sweetener.
By Lauren of @brightmomentco

Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Servings: 8 servings


  • 2 pie crusts (store bought or homemade) 
  • 4 cups frozen cherries
  • 3 cups cranberries, fresh or frozen
  • ¼ cup Purecane™ zero-calorie Baking Sweetener
  • Zest of 1 orange
  • 3 tablespoons all-purpose flour (regular or gluten-free)
  • 1 teaspoon vanilla extract
  • 1 egg, beaten
  • Vanilla bean ice cream, for serving


Reduced Sugar Cherry Cranberry Snowflake Pie Recipe 


  1. Preheat the oven to 350°F. 
  2. Roll out the pie crust to ¼” thick on a floured surface. Place the bottom pie crust in a lightly buttered pie pan. Add dry beans to keep it from puffing up during baking. Bake for 10 minutes. 
  3. In the meantime, add the cranberries, frozen cherries, orange zest, and  Purecane™ Baking Sweetener to a large saucepan over medium high heat. Cook for 5 to 8 minutes, until the cranberries have burst and are tender. 
  4. Add the flour into the saucepan. Stir to combine. Cook for another minute.
  5. Remove from the heat and stir in the vanilla extract. 
  6. Add the filling to the baked pie crust pan. 
  7. Create the top pie crust by cutting it into strips, and placing them on top of the pie filling as a lattice cut-out.
  8. Using snowflake cookie cutters, cut out 8 to 10 different sized snowflakes in any remaining pie crust. Add to the lattice top. 
  9. Brush the top with an egg wash and top with more baking sweetener. 
  10. Bake for 35 to 45 minutes, until golden brown on top. Let cool for 10 minutes before enjoying warm, and topped with vanilla bean ice cream!