Sour Cream Apple Pie

I found this on a diabetic website, but i believe the carb count is to high. But it does turn out wonderful.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 1  unbaked pie shell
• 4  ounces egg substitute
• 1⁄3 cup Splenda sugar substitute
• 2  tablespoons flour
• 1⁄8 teaspoon salt (optional)
• 1  cup low-fat sour cream
• 2  tablespoons fresh lemon juice
• 1 1⁄2 lbs tart apples, such as granny smith apples, peeled, cored and sliced very thin
• 1⁄8 teaspoon ground nutmeg
•  refrigerated  butter-flavored cooking spray

Directions

1. Preheat oven to 400 degrees.
2. Line a 9-inch pie pan with pastry.
3. Cut off extra dough leaving 1/3 inch to turn under and then crimp decoratively.
4. In a bowl, combine the egg substitute, sugar substitute, flour, salt (if using), sour cream, and lemon juice.
5. Gently fold in the sliced apples.
6. Pour into lined pie pan.
7. Sprinkle with nutmeg and coat with cooking spray.
8. Bake for 40 minutes or until the top is browned and set.
9. Chill before serving,.