Diabetic Apple Pie In-A-Paper Bag

Redneck Epicurean's Note:

I love apples, Gala and Granny Smith are my two favorite. You can't catch them on sale very often and that's the only time I buy them. So, this pie is pretty special. It's also pretty special because it's a diabetic pie. The Splenda is interchangeable with sugar if you are making it for a sugar-tolerant person. To kick it up a notch (even for diabetics) drizzle with caramel sauce or serve a la mode! (NOTE TO MY DIABETIC FRIENDS: I'm still working on a sugar-free caramel ice cream topping.)

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 1 refrigerator pie crust (from a box of 2)
• 1656.13 ml cubed baking apples (Approx 2 1/2 lbs.)
• 177.44 ml Splenda granular
• 29.58 ml flour
• 4.92 ml cinnamon
• 29.58 ml lemon juice

TOPPING

• 118.29 ml Splenda granular
• 118.29 ml flour
• 118.29 ml butter, softened

Directions:

1. Fit pie crust in to a 9-inch deep dish pie plate. Trim and prepare edges.
2. In a large bowl, combine the apples, 3/4 cup sugar, 2 Tablespoons flour and the cinnamon. Sprinkle with lemon juice.
3. 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).
4. 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).
5. Remove from oven, open bag with scissors, remove pie and cool on wire rack.