9-inch double pie crust
1 c. Splenda granular sweetener
7 c. baking apples, thinly sliced, cored and peeled (about 7 medium; can use Granny Smith green apples)
3 tbsp. cornstarch
3/4 tsp. cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. salt

Prepare or purchase a double pie crust and set one crust in a 9-inch pie plate/pan.

Preheat oven to 425°F. Place sliced apples into a large bowl and set aside. Combine Splenda, cornstarch, cinnamon, nutmeg and salt in a small bowl. Sprinkle the mixture over the apples and toss. Spoon apple mixture into pie crust. Place the second crust over the filling. Seal the edges, trim and flute. Make small openings in top of the crust to allow air to escape.

Bake in a preheated oven at 425°F until top crust is golden brown (40 to 50 minutes). Serve warm or chilled.

Very good for diabetics when watching their sweet intake.