Recipe Summary

Prep Time: 30 minutes
Bake Time: 45 minutes
Total Time: 1 hour, 15 minutes
Servings: 8

For pies, look for those that will retain their shape during cooking, such as Rome Beauty, Braeburn, Gala or Granny Smith.

Ingredients

1 (15-oz) packages refrigerated piecrusts, divided
1/2 cup firmly packed SPLENDA Brown Sugar Blend*
3 Tbsp cornstarch
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp salt
7 cups peeled and thinly sliced baking apples
1 Tbsp milk

Directions

1. Fit 1 piecrust into a 9" pie plate.
2. Combine brown sugar blend and next 4 ingredients in a large bowl. Add apples, and toss to coat. Spoon into prepared piecrust. Place remaining piecrust over filling. Fold edges under, and crimp; cut slits in top for steam to escape. Brush evenly with milk.
3. Bake at 425°F for 40 to 45 minutes or until top is golden brown, shielding edges with aluminum foil the last 15 minutes, if necessary.

*1 cup SPLENDA No Calorie Sweetener, Granular, may be substituted.

Additional Information

Baked fruit pies freeze quite well. Once cooled, freeze them unwrapped first. Then, once frozen, wrap them so that they are airtight.

Thaw baked pies at room temperature for 30 minutes, then reheat them at 350ºF until warm. Remember that it is not good idea to freeze custard, cream or chiffon pies.