Crust:
1 C. all-purpose flour
1/2 tsp. salt
1/4 tsp. baking powder
1/3 C. hot fat-free milk
1/4 C. vegetable shortening

Filling:
1 C. dried apples, chopped
1/2 C. dried cranberries
1/2 C. water
1/2 C. apple cider
1/4 C. packed brown sugar

Remaining ingredients:
Cooking spray
1 large egg white
1 T. water
1 1/2 tsp. turbinado sugar or granulated sugar

To prepare dough, lightly spoon the flour into a dry measuring C.; level with a knife. Combine flour, salt, and baking powder, stirring with a whisk. Combine the milk and shortening in a large bowl, stirring until shortening dissolves. Gradually add flour mixture to milk mixture, tossing with a fork just until blended. Turn dough out onto a piece of plastic wrap. Knead into a ball (dough will feel sticky). Cover and chill at least 2 hours.
To prepare filling, combine dried apples, dried cranberries, 1/2 C. water, and apple cider in a small saucepan. Bring to a boil over medium-high heat. Cover; reduce heat, and simmer 10 minutes or until fruit is tender, stirring occasionally. Stir in brown sugar, and cool to room temperature. Preheat oven to 450°. Divide dough into 8 equal portions. Working with 1 dough portion at a time (cover remaining portions to prevent drying), roll each portion into a 6-inch circle on a lightly floured surface. Spoon about 2 T. filling onto half of each circle; moisten edges of dough with water. Fold dough over filling; press edges together with a fork to seal. Place pies onto a baking sheet coated with cooking spray. Combine egg white and 1 T. water, stirring with a whisk; brush over the pies. Sprinkle with turbinado sugar. Bake at 450° for 12 minutes or until golden. Place on a wire rack. Serve warm or at room temperature.

Yield: 8 servings
Serving size: 1 pie

Calories: 203
Fat: 6.2g
Fiber: 1.9