Cranberry Cherry Snowflake Pie (Sugar-Free)

Servings: 8

• 2 Pie Crusts, store bought or homemade + more for snowflakes
• 4 cups Frozen Cherries
• 3 cups Fresh Cranberries, or frozen
• ¼ cup Purecane Zero Calorie Baking Sweetener
• Zest of 1 Orange
• 3 tbsp. Flour
• 1 tsp. Vanilla Extract
• 1 Egg, beaten
• Vanilla Bean Ice Cream, for serving

1. Preheat oven to 350F.
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 baking sweetener to a large saucepan over medium high heat. Cook for 5-8 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. Top with a lattice cut-out.
8. Using snowflake cookie cutters, cut out 8-10 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 35-45 minutes, until golden brown on top. Let cool for 10 minutes before enjoying warm with vanilla bean ice cream!