Apple Gingersnap Pie - cooking recipe

Ingredients

6 granny smith apples
1 tablespoon lemon juice
1/2 cup brown sugar
1/2 cup Splenda granular
1 teaspoon salt
1 teaspoon vanilla extract
1 cup of crushed gingersnaps
1 double crust pie crust (1 package of refridgerated pie crust)

Preparation

Take out pie dough until room temperature Preheat oven to 425.
Peel, core, and slice apples, I use one of those manual applepeelercorer thingamabobs. Place apples in a bowl and pour lemon juice and turn apples. Combine brown sugar, Slenda sugar, salt, vanilla extract and gingersnaps in a very large bowl. Turn your apples into this mixture.
Place one pie circle on bottom of a deep dish pie and form evenly for base. Pour apple ingredients to fill, then top with 2nd pie circle. and crimp edges. Make some slits through top of pie dough. Bake for about 35 minutes or until crust is golden brown. I use a ring to prevent edge crust from browning.