Ingredients
1-1/2 cups all-purpose flour3 tablespoons sugar1/4 teaspoon plus 1/8 teaspoon baking powder1/4 teaspoon plus 1/8 teaspoon salt6 tablespoons cold butter, cubed4 to 6 tablespoons cold water4-1/2 teaspoons fat-free milk1-1/2 teaspoons cider vinegarFILLING:5 cups sliced peeled tart apples1/4 cup raisinsSugar substitute equivalent to 3 tablespoons sugar2 tablespoons all-purpose flour4 teaspoons brown sugar2 teaspoons ground cinnamon1-1/2 cups unsweetened applesauce2 teaspoons butter
Preparation
In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Combine the water, milk and vinegar; gradually add to crumb mixture, tossing with a fork until dough forms a ball.
Coat a 9-in. pie plate with cooking spray. Set aside a third of the dough. On a lightly floured surface, roll out remaining dough to fit pie plate. Transfer pastry to plate; trim even with edge.
In a large bowl, combine apples and raisins. Combine the sugar substitute, flour, brown sugar and cinnamon; add to apple mixture and toss to coat. Spoon 3 cups into the crust; cover with applesauce. Top with remaining apple mixture; dot with butter.
Roll out reserved portion of dough; make a lattice crust. Trim and flute edges. Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
