Apple Raspberry Pie

Ingredients:

1 double pie crust

1 pint fresh raspberries

8 large granny smith apples

1 1/2 tbs. lemon juice

1 tsp. nutmeg

1 tsp. cloves

Directions

1. Roll out enough dough for bottom crust. Enough for an 8 inch pie pan. Wrap in waxed paper and place in refrigerator until needed.

2. Peel and core apples and cut in eighths.

3. Dice apples crosswise into 1 1/2 chunks.

4. Mix apples with lemon juice.

5. In a separate bowl mix the Splenda with flour and spices.

6. Toss with apples until evenly coated.

7. Toss lightly with raspberries.

8. Remove dough from refrigerator and Cut 1/3 of it and set aside. Roll remaining dough out to fit pie dish and place in pan, trimmin the edges.

9. Spoon in filling so that it domes evenly.

10. Roll out remaining dough and place on top of the apple raspberry pie and crimp edges then trim.

11. Cut slits in top of dough to vent.

12. Bake at 425 degrees for 10 minutes and then lower the temperature to 400 degrees and bake for about 40 minutes or until golden brown.

1/2 cup Splenda

2 tablespoons flour

1 tablespoon Splenda

1 teaspoon cinnamon