SPLENDA APPLE CRANBERRY PIE

[Kitchen Witch]

SPLENDA APPLE CRANBERRY PIE

1 (15-ounce) package refrigerated piecrusts
1/2 cup SPLENDA® No Calorie Sweetener, Granular
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
4 large Granny Smith apples, peeled, cored, and sliced
1 cup cranberries, coarsely chopped


PREHEAT oven to 400°F.

UNFOLD 1 piecrust; press out fold lines. Fit piecrust into a 9-inch pieplate according to package directions.

COMBINE SPLENDA® Granular, flour, and cinnamon in a large bowl; add apples and cranberries, tossing gently. Spoon mixture into piecrust.

UNFOLD remaining piecrust; press out fold lines. Roll to 1/8-inch thickness. Place over filling; fold edges under and crimp. Cut slits in top to allow steam to escape.

BAKE 40 to 50 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.