Preheat oven to 400º. Unfold 1 pie crust; press out fold lines. Fit pie crust into a 9-inch pie plate according to package directions. Combine Splenda granular, flour and cinnamon in a large bowl; add apples and cranberries, tossing gently. Spoon mixture into pie crust. Unfold reamining pie crust; press out fold lines. Roll to 1/8-inch thickness. Place over filling; fold edges under and crimp. Cut slits in top to allow steam to escape. Bake 40 to 50 minutes or utnil crust is golden. Cover edges with aluminum foil to prevent over browning, if necessary. Coll on a wire rack one hour before serving.
1 (9-inch) pie (8 servings)