MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cranberry Apple Pie
Categories: Pies, Desserts, Fruits, Pastry
Yield: 6 Servings

1 Refrigerated piecrust *
4 lg Baking apples; peeled, cored
- thin sliced
1 c Sweetened, dried cranberries
1/2 ts Lemon zest
1/2 c Splenda sweetener
3 tb All-purpose flour
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1/4 ts Ground ginger
1/2 c Unsweetened applesauce

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3/4 c All-purpose flour
1/4 c Splenda
1/4 c Packed light-brown sugar
1/3 c Reduced-calorie stick
- margarine; in small pieces
- (do not soften)

* such as Pillsbury refrigerated piecrust

Preheat oven to 400ºF/205ºC. Unfold piecrust and press out
fold lines. Fit crust into a 9" 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 big servings.

Yield: 6 servings

Recipe by: Tami Ross, a Diabetes Nutrition Specialist and
Certified Diabetes Educator in Lexington, Kentucky

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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... Gravy has 3 of the 4 food groups: salt, grease & crunchy brown bits
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)