Diabetic Apple Pie

• 1 graham cracker crust (you can make your own or use a pre-made one)
• 1 egg white (slightly beaten)
• 5 cups fresh peeled apples
• 1/2 cup Splenda granular
• 1/4 cup Splenda brown sugar blend
• 3 tablespoons whole wheat flour
• 1/4 teaspoon salt
• 3/4 teaspoon cinnamon
• 3/4 cup whole wheat flour
• 1/8 cup Splenda sugar substitute
• 1/8 cup Splenda brown sugar blend
• 1/3 cup melted butter, scant

1. Brush egg white on crust, bake until light brown, about 6 minutes.
2. Combine next 6 ingredients, mix well, spoon into crust.
3. Mix remaining ingredients and either sprinkle over top OR roll and put on as the top of the pie in thin sheets haphazard for a rustic look. You may need to add a bit more butter if you wish to roll it.
4. Bake at 375 Fahrenheit for about 50 minutes or until bubbly.*.
5. Cool for about 4 hours.
6. *Note: I used a round glass casserole dish and cooked the apples for about 30 mins with the lid on then removed the lid, sprinkled the crust on top and finished baking.

graham cracker crust, egg, peeled apples, splenda granular, brown sugar, whole wheat flour, salt, cinnamon, whole wheat flour, splenda sugar substitute, brown sugar, butter

Taken from www.food.com/recipe/diabetic-apple-pie-194096 (may not work)