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Sugar Free Apple Cranberry Pie (Serves 8)
4 teaspoons brown sugar substitute
2/3 cup all-purpose flour
1 teaspoon ground cinnamon
4 cups apples, sliced
2 cups cranberries, chopped
2 teaspoons margarine
1/2 cup evaporated milk
Pastry for (9-inch) double-crust pie
Combine brown sugar substitute, flour, and cinnamon in a large bowl.
Add sliced apples and chopped cranberries; toss to coat.
Pour into a 9-inch pie pan lined with half the pastry dough.
Cover with a remaining pastry dough, flute the edges, and cut steam vents in the top.
Dot the top with margarine.
Cover the edges with aluminum foil and bake at 400°F for 15 minutes.
Reduce the heat to 350°F and continue baking for 50 minutes.
Remove from the oven and re-cut the vents.
Pour evaporated milk through the vents.
Bake 5 minutes more.
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