Unfold pie crust; roll out on a floured surface to form a 12 inch circle. Place floured side down, into a 10 inch tart pan with removable bottom. Press up sides. Trim and remove excess pastry. Prick bottom and sides with fork. Line with double tickness of foil. Bake in a 450 degree oven for 8 minutes. Remove foil, bake for 5-6 minutes or till golden. Cool on wire rack.

Meanwhile, chop 1/4 cup of the almonds. Beat together softened cheese, 3 Tbsp apple juice, vanilla, 1/4 tsp ground cinnamon and 3 packets Equal or 1 tsp Equal for recipes. Fold in chopped nuts. Spread mixture evenly in cooled crust. Set aside.

In large skillet combine apples, 1 cup apple juice, the raisins and 1/4 tsp ground cinnamon. bring to a boil. Reduce heat and simmer, covered, 2 to 4 minutes or till apples are just tender. Quickly remove apples and raisins with slotted spoon. Combine 2 Tbsp apple juice and cornstarch; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; add 2 packets of Equal or 3/4 tsp Equal for recipes. Fold apples into glaze; spoon over cream cheese layer. Sprinkle with remaining almonds. Cool, cover and chill until serving time. Makes 10 servings.

Nutrition information per serving: Calories: 246, Protein: 4g, Carbohydrates: 26g, Fat 15g, Cholesterol: 24 mg, Sodium: 177mg. Food Exchanges: 1 Fruit, 1/2 Bread, 1/2 Meat, 2 1/2 Fat. Thanks to Bessie Nidell