Diabetic Apple Pie In-A-Paper Bag
- 1 refrigerator pie crust (from a box of 2)
- 7 cups cubed baking apples (Approx 2 1/2 lbs.)
- 34 cup Splenda granular
- 2 tablespoons flour
- 1 teaspoon cinnamon
- 2 tablespoons lemon juice
- 12 cup Splenda granular
- 12 cup flour
- 12 cup butter, softened
- Fit pie crust in to a 9-inch deep dish pie plate.
- Trim and prepare edges.
- In a large bowl, combine the apples, 3/4 cup sugar, 2 Tablespoons flour and the cinnamon.
- Sprinkle with lemon juice.
- To make topping, combine 1/2 cup sugar and 1/2 cup flour; cut in butter until mixture is crumbly.
- Sprinkle evenly over apples (pie will be high).
- Slide pie into heavy brown paper bag, large enough to cover pie loosely.
- Fold end of bag over and fasten with paper clips.
- Bake in 425 degree oven for 1 hour.
- (Bag will not burn).
- Remove from oven, open bag with scissors, remove pie and cool on wire rack.
refrigerator pie crust, baking apples, splenda, flour, cinnamon, lemon juice, splenda, flour, butter
Taken from www.food.com/recipe/diabetic-apple-pie-in-a-paper-bag-151531 (may not work)