Splenda Apple Pie

Pie

• 1 packaged deep dish pie shell
• 6 medium baking apples (~2.5lbs)
• 1 tablespoon lemon juice
• 6 tablespoons Splenda granular
• 1 tablespoon all-purpose flour
• 1/2 teaspoon cinnamon

Topping

• 1/2 cup Splenda granular
• 6 tablespoons all-purpose flour
• 1/2 teaspoon cinnamon
• 3 tablespoons cold margarine

Equipment

• 1 brown-and-serve cooking bag
• 1 tablespoon all-purpose flour

Preparation

• Preheat oven to 400 F degrees
• Pare, core, and section apples into eighths. Halve each eighth longways into sixteenths, then cut in half to make chunks.
• Place in a large bowl and sprinkle with lemon juice.
• Add 6 tablespoons Splenda, flour, and cinnamon, and toss to coat well.
• Spoon coated apples into shell.
• Prepare topping by combining 1/2 cup Splenda, flour, and cinnamon in a small bowl. Cut in margarine until mixture resembles coarse crumbs.
• Sprinkle over apples, covering entire top of pie.
• Place 1 tablespoon flour in brown-and-serve bag, and shake. Slide pie into the cooking bag and seal (not too tightly, moisture needs to be allowed to escape. Leave bag loose enough to slip your pinky into).
• Place on cookie sheet and place in oven.
• Bake for 50 minutes or until apples are bubbly and top is browned.
• Remove pie from bag after removing from oven (prevents from being too wet).

From the book Unbelievable Desserts with Splenda, ISBN 0-87131-964-0