| | Directions | | Preheat oven to 425°. Place one pie crust in a 9 inch pie plate. Peel, core and slice apples to make about 7 cups. Combine Splenda/sugar with corn starch, cinnamon, nutmeg and salt in large bowl; add apples, tossing gently and spoon into crust. Top filling with remaining crust, fold edges under and crimp. Cut slits in top to allow steam to escape. Bake 40 to 50 minutes or until crust is golden. Cover edges with foil to prevent excessive browning if necessary. Cool on wire rack one hour before serving. Serves 8. |
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| Ingredients | | - |  | Pie crust for 2 crust pie |
| - | | 1 cup Splenda (or sugar) |
| - | | 3 tablespoons corn starch |
| - | | 3/4 teaspoon cinnamon |
| - | | 1/4 teaspoon nutmeg |
| - | | 1/8 teaspoon salt |
| - | | 7 baking apples (medium) |
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