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.
Calories: 258 calories, Carbohydrates: 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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Tami Ross is a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.