• • 1- single prepared pie crust, par-baked
  • 4 large Honeycrisp apples, peeled cored and sliced
  • 2 tablespoons butter
  • 1/2 teaspoon cinnamon
  • 3/4 cup Splenda granular
  • 1 tablespoon flour
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon water

Dutch Topping:

• 1 cup all-purpose flour
• 1/4 cup Splenda brown sugar blend
• 1/2 cup old-fashioned oats
• 6 tbsp. butter, melted and cooled slightly

Method:

• • • • 1. Preheat oven to 425°F.
        2. Fit pie crust into a deep-dish glass pie plate and flute edges.
        3. Place pie weights or dry beans on top of a circular piece of parchment paper fitted inside the crust. TIP: I usually cut a piece of parchment as big around as a ten-inch skilled lid, which I trace around the paper with a knife, and then easily trim what didn’t cut.
        4. Blind bake the pie crust for 20 minutes, then remove weights and parchment and allow the crust to cool down while you prepare the filling. Lower oven temperature to 350°F.
        5. Peel, core and slice your apples.
        6. Heat butter in a skillet and add apples and cinnamon and stir. Cook apples, over low heat, until lightly browned, stirring occasionally.
        7. Mix Splenda and flour into the skillet until it is evenly combined.
        8. Add lemon juice and water to apples and continue to cook over low heat until apples are tender and topping is thick; allow to cool.
        9. Place the apple filling into the pie crust.
        10. Stir together the melted butter, flour, Splenda and oats for the topping, crumbling with a pastry cutter or your fingers if necessary. It may appear pastry looking, but that’s fine.
        11. Sprinkle the coating evenly over the top of the filling.
        12. Bake pie in a preheated 350F oven for 30 minutes or until the top is golden brown.

Recipe from: palatablepastime.com