Apple Pie Sweetened with Sugar Substitute

When I am serving a large group, I always make more than one dessert. And I usually make one for anyone that might have to restrict their sugar intake. This is a good one for that purpose.

Piecrust for 2 pies (or 1 (15-ounce) package refrigerated piecrust)

1 cup sugar substitute

2 tablespoons all-purpose flour

1 teaspoon cinnamon

5 large Granny Smith apples, peeled and thinly sliced

1 tablespoon lemon juice

2 tablespoons butter

Preheat the oven to 350 degrees. Fit 1 piecrust into a 9-inch pie pan. In a large bowl mix together the sugar substitute, flour, and cinnamon. Fold in the sliced apples and sprinkle with the lemon juice. Pour into the piecrust. Dot with the butter. Place the remaining piecrust over the apples and crimp the edges. Make 4 to 5 slits in the top to allow the steam to escape. Bake for 50 to 55 minutes or until bubbly and golden brown.

Makes 8 servings.