3% calorie reduction from traditional recipe

Pie Filling
Pastry for single-crust 9-inch pie
1 cup Equal Spoonful*
1 tablespoon cornstarch
1 1/2 cups fresh or frozen, thawed cranberries
1 cup apple cider or unsweetened apple juice
1/4 cup Equal Spoonful**
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
14 teaspoon salt
5 cups sliced, cored, peeled Granny Smith or other
    baking apples (about 5 medium)

Streusel Topping
1/4 cup quick or old-fashioned oats, uncooked
3 tablespoons all-purpose flour
1/2 cup Equal Spoonful***
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 tablespoons cold stick butter or margarine, cut into pieces

*May substitute 24 packets Equal sweetener

**May substitute 6 packets Equal sweetener

***May substitute 12 packets Equal sweetener

For Pie Filling, roll pastry on floured surface into circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge.

Combine 1 cup Equal Spoonful and cornstarch in small saucepan. Stir in cranberries and apple cider. Heat to boiling; reduce heat. Simmer, stirring constantly, until thickened, about 1 minute.

Combine 1/4 cup Equal Spoonful, cinnamon, nutmeg and salt; sprinkle over apples in large bowl. Toss to coat. Pour cranberry mixture over apples and mix gently. Arrange fruit in pie pastry.

For Streusel Topping, combine oats, flour, 1/2 cup Equal Spoonful, cinnamon and nutmeg in small bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Sprinkle over fruit in pie pastry.

Bake pie in preheated 400 degree F oven 50 to 60 minutes or until pastry is golden and apples are tender. Cover pie loosely with aluminum foil during last 20 to 30 minutes of baking time if browning too quickly. Cool on wire rack. Serve warm or at room temperature.

Makes 8 servings.

Nutrition information per serving (1/8 pie): 227 calories; 2g protein; 33g carbohydrate; 14g sugar; 11g fat; 6g saturated fat; 20mg cholesterol; 151mg sodium; 3g fiber

Food exchanges: 1 fruit, 1 starch, 2 fat