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Cranberry apple pie

Preparation time: 20 minutes
Baking time: 45–50 minutes

1 refrigerated piecrust (such as Pillsbury refrigerated piecrust)
4 large baking apples, peeled, cored, and thinly sliced
1 cup sweetened, dried cranberries
1/2 teaspoon lemon zest
1/2 cup Splenda sweetener
3 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup unsweetened applesauce

Topping:
3/4 cup all-purpose flour
1/4 cup Splenda
1/4 cup packed light-brown sugar
1/3 cup reduced-calorie stick margarine, cut into small
pieces (do not soften)

Preheat oven to 400°F. Unfold piecrust and press out fold lines. Fit crust into a 9-inch deep-dish pie plate according to package directions. Combine apples, cranberries, lemon zest, 1/2 cup Splenda, 3 tablespoons flour, cinnamon, nutmeg, and ginger in a large bowl; toss gently to mix well. Add applesauce and toss to coat. Spoon mixture into piecrust, piling up apples (they will shrink down with baking).

In a separate bowl, combine 3/4 cup flour, 1/4 cup Splenda, light-brown sugar, and margarine. Mix by mashing with a fork until crumbly. Sprinkle topping evenly over apple filling and press on to cover pie. Bake 45–50 minutes, or until apples are tender; cover edges of piecrust with aluminum foil to prevent over-browning if necessary. Allow pie to cool at least one hour before serving. This is a thick pie, so it makes a lot of servings.

Yield: 12 servings
Serving size: 1/12 of pie

Nutrition Facts

Per Serving:
  Calories: 258
  Carbohydrate: 40 g
  Protein: 2 g
  Fat: 10 g
  Saturated fat: 3 g
  Cholesterol: 3 mg
  Sodium: 109 mg
  Fiber: 2 g
 
  Exchanges per serving: 1 starch, 1 1/2 fruit, 2 fat
  Carbohydrate choices: 2 1/2

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