Teet Bush'S Dutch Apple Pie (Diabetic) - cooking recipe

Ingredients

1 quart apple, peeled and sliced
1 cup Splenda granular (sugar substitute)
4 tablespoons butter
1 teaspoon cinnamon
2 teaspoons flour
2 refrigerated pie crusts (you'll need them both)

Preparation

Preheat the oven to 350 degrees. Allow the pie crusts to thaw if frozen.
Mix the sugar, cinnamon and flour; toss with the apples well to coat.
Place the base crust into a glass pie plate and flute the edges.
Pour the apple mixture into the crust and dot with the butter. Top with the second crust and seal. If desired, cut a pretty design in the top.
Place the pie plate on a cookie sheet in case of a juice spillover. Bake for approximately one hour or until the crust is golden brown.