Apple Cranberry Pie
Apple Cranberry Pie contains sweetener mixed with fresh or frozen cranberries, apple cider or juice and chopped apples. Spiced nice with cinnamon and nutmeg.
Pastry for 1 single 9-inch pie crust
24 packets sweetener or 1 cup measurable sweetener
1 tablespoon cornstarch
1-1/2 cups fresh or frozen, thawed cranberries
1-cup apple cider or unsweetened apple juice
6 packets sweetener or 1/4-cup measurable sweetener
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
5 cups sliced peeled baking apples (about 5)
Streusel Topping (recipe follows)
In a large mixing bowl stir together 1-1/2 cups of the flour and the yeast. Set flour mixture aside.
Roll pastry on floured surface into circle 1-inch larger than inverted 9-inch pie pan. Ease pastry into pan, trim and flute edge. Combine 24 packets and cornstarch in small saucepan; stir in cranberries and apple cider. Heat to boiling; reduce heat and simmer, stirring constantly, until thickened, about one minute. Combine six packets sweetener, cinnamon, nutmeg and salt. Sprinkle over fruit in large bowl and toss to coat. Pour cranberry mixture over apples and mix gently.
Arrange fruit in pie pastry, sprinkle Streusel Topping (follows) over fruit. Bake pie in preheated 400-degree oven until pastry is golden and apples are tender, about 50 to 60 minutes. Cover pie loosely with aluminum foil during last 20 to 30 minutes of baking time.
1/4 cup quick-cooking oats
3 tablespoons flour
12 packets sweetener or 1/2-cup measurable sweetener
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
4 tablespoons cold margarine cut into pieces
Combine oats, flour, sweetener, cinnamon and nutmeg in small bowl; cut margarine with pastry blender until mixture resembles coarse crumbs.
Yield: 8 servings;
Cholesterol: Less than 1mg;
Fiber: Less than 1g
Exchanges: 1-1/2 Fruit, 1 Starch, 2 fat