Splenda Caramel Apple Pie
Splenda Caramel Apple Pie Patti Sharrard, Ruby, MI 2009 APC Crisco National Pie Championships Amateur Division 1st Place Splenda CRUST 1¼ cups all-purpose flour 4 to 5 tablespoons ice cold water 1/3 cup Crisco shortening Pinch of salt and Splenda FILLING 7 to 8 Michigan Ida Red apples, sliced 1 cup Splenda 2 teaspoons cinnamon ½ cup flour TOPPING 1 cup Splenda brown sugar ½ cup flour ½ cup oatmeal 1 stick butter, softened GARNISH ½ cup sugar free caramel sauce ½ cup chopped pecans For the crust: Stir together flour and shortening. Add pinch of salt and Splenda. Work until crumbly. Add water and work together with pastry blender until dough forms. Roll out dough and place in 9-inch pie pan. For the filling: Mix all ingredients together and put in pie shell. For the topping: Preheat oven to 350°F. Mix all ingredients together until crumbly. Cover apples with topping, sealing to edge of crust. Bake for one hour and 15 minutes. Remove pie from oven and drizzle caramel over top of pie. Sprinkle chopped pecans over top of pie.
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