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

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

      1    Refrigerated pie crust *
      4 lg Baking apples; cored,
           - peeled, thin sliced
      1 c  Sweetened, dried cranberries
    1/2 ts Lemon zest
    1/2 c  Splenda sweetener
      3 tb A-P 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  A-P flour
    1/4 c  Splenda
    1/4 c  Light-brown sugar; packed
    1/3 c  Reduced-calorie margarine;
           - in small pieces,
           - do not soften **

  * such as Pillsbury refrigerated piecrust

  ** I cheat and use real butter -UDD

  Preheat oven to 400°F/205°C. 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 tb 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 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 1 hour before serving. This is a thick
  pie, so it makes big servings.

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

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