Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 1 (15 oz.) pkg. refrigerated piecrusts
• 1/2 cup Splenda No Calorie Sweetener
• 1 Tbsp. all-purpose flour
• 1/2 tsp. ground cinnamon
• 4 large Granny Smith apples, peeled, cored and sliced
• 1 cup cranberries, coarsely chopped

Directions

1. Preheat oven to 400 degrees.

2. Unfold 1 piecrust; press out fold lines. Fit piecrust into a 9-inch pie plate according to package directions.

3. Combine Splenda, flour and cinnamon in a large bowl; add apples and cranberries tossing gently.

4. Spoon mixture into piecrust.

5. Unfold remaining piecrust; press out fold lines.

6. Roll to 1/8-inch thickness. Place over filling; fold edges under and crimp. Cut slits in top to allow steam to escape.

7. Bake 40 to50 minutes or until crust is golden. Cover edges with aluminum foil to prevent overbrowning, if necessary. Cool on a wire rack one hour before serving.

Email to a friend | Print this recipe | Back