Diabetic Apple Pie In-A-Paper Bag
Ready In: 1 hr 20 mins
Serves: 8
Ingredients
- 1 refrigerator pie crust (from a box of 2)
- 7 cups cubed baking apples (Approx 2 1/2 lbs.)
- 3⁄4 cup Splenda granular
- 2 tablespoons flour
- 1 teaspoon cinnamon
- 2 tablespoons lemon juice
TOPPING
- 1⁄2 cup Splenda granular
- 1⁄2 cup flour
- 1⁄2 cup butter, softened
Directions
- 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.
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