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Flavor Burst Apple Pie

Flavor Burst Apple Pie
Evette Rahman, Orlando, FL
2007 APC Crisco National Pie Championships Amateur Division 2nd Place Splenda

CRUST
2 cups flour
2 tablespoons Splenda No Calorie sweetener, granular
1 teaspoon salt
½ teaspoon baking powder
1/3 cup vegetable shortening
1/3 cup unsalted butter, very cold cubed
1 tablespoon vinegar
1/3 cup heavy cream
1 egg
FILLING
7 cups apples (4 medium Golden Delicious, 3 medium Macintosh), peeled, cored, sliced
1/8 cup dried cranberries, no sugar added
1/8 cup raisins
1½ tablespoons salted butter, melted
1 tablespoon lemon juice
½ cup Splenda No Calorie sweetener, granular
¼ cup cornstarch
1 teaspoon ground cinnamon
½ teaspoon ginger
1/8 teaspoon allspice
¼ teaspoon freshly grated nutmeg

For the crust: Mix flour, Splenda, salt and baking powder. Cut in shortening and butter. Stir together oil, vinegar, and cream. Add to flour. Form into 2 disks. Wrap in plastic. Refrigerate for 1 hour. Roll out 1 dough disk on lightly floured cold surface and place in deep dish pie plate. Brush inside with some of the egg white and chill.
For the filling: Preheat oven to 400°F. Combine filling ingredients. Fill pie crust. Roll out top crust and place on filling. Cut off excess dough and crimp edges. Make slits for ventilation. Freeze unbaked pie for 20 minutes. Mix remaining egg with 1 teaspoon of water. Brush with egg wash. Bake for 20 minutes then reduce oven to 375°F and bake for another 35 minutes or until golden brown and bubbling. Cover pie edges with foil to prevent excess browning.