1 refrigerated pie crust (such as Pillsbury refrigerated pie crust)
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 pie crust and press out fold lines. Fit crust into a9-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 pie crust, 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 to 50 minutes, or until apples are tender; cover edges of pie crust 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
Preparation time: 20 minutes
Baking time: 45 to 50 minutes
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