CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 66917a2e   
   PID: MBSE-BBS 1.1.1 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.1 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Cranberry Apple Pie   
    Categories: Pies, Desserts, Fruits, Pastry   
         Yield: 6 Servings   
       
         1    Refrigerated piecrust *   
         4 lg Baking apples; peeled, cored   
              - thin sliced   
         1 c  Sweetened, dried cranberries   
       1/2 ts Lemon zest   
       1/2 c  Splenda sweetener   
         3 tb All-purpose flour   
       1/2 ts Ground cinnamon   
       1/2 ts Ground nutmeg   
       1/4 ts Ground ginger   
       1/2 c  Unsweetened applesauce   
      
   MMMMM--------------------------TOPPING-------------------------------   
       3/4 c  All-purpose flour   
       1/4 c  Splenda   
       1/4 c  Packed light-brown sugar   
       1/3 c  Reduced-calorie stick   
              - margarine; in small pieces   
              - (do not soften)   
       
     * such as Pillsbury refrigerated piecrust   
        
     Preheat oven to 400ºF/205ºC. 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 tablespoons   
     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 45-50   
     minutes, or until apples are tender; cover edges of   
     piecrust 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 big servings.   
        
     Yield: 6 servings   
        
     Recipe by: Tami Ross, a Diabetes Nutrition Specialist and   
     Certified Diabetes Educator in Lexington, Kentucky   
        
     From: http://www.recipesource.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Gravy has 3 of the 4 food groups: salt, grease & crunchy brown bits   
   --- MultiMail/Win v0.52   
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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