How-To Make a Homemade Apple Pie with Splenda
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This might not sound like it would be very good, but you'll find that the addition of Splenda to a homemade crust in replacement of regular sugar makes all the difference; and th 
at's a good thing. I've tried this recipe with real sugar and found that the Splenda actually makes the crust flakier than plain sugar does. Even if you have never made a pie before, this recipe is a cinch to make for any occasion.
The pie crust recipe is:
2 cups flour
1 cup splenda
1 cup shortening or stick margarine
6 tbsp. of very cold water
The trick to making this pie crust is the way you put the ingredients together. This recipe will make a bottom and top crust; if you don't want a top crust than cut all ingredients in half. Start by placing the flour and sugar in a medium sized mixing bowl. Cut in the shortening; you can actually use stick margarine, though it is a little tougher to work with. Make sure your shortening or margarine is as cold as it can be, and chop it up into smaller chunks with a knife. The next step is to use just your fingertips to rub the shortening or margarine into the flour; you want to make sure you are rolling it a little in your fingers to mix it. Be sure not to use your entire hand to mix; the colder you can maintain the pie crust the flakier it will be. After you have sufficiently mixed the shortening or margarine in, pour in the cold water one tablespoon at a time. The dough should just be moistened, but not overly sticky. Toss the dough as you would toss a salad, but with your hands instead of utensils; this will distribute the water without having to handle it too much. Pull out half of the dough and form it into a ball on a lightly floured counter. Make sure it is stuck together and wrap it in some plastic wrap, pressing it into a disk with your palm. Repeat with the other half of the dough and place them in the refrigerator. You can leave it in there overnight or just an hour; the longer you leave it in there the flakier your crust will be. You can also add a dash of spice into the crust when you mix the dry ingredients together. I use a pinch of nutmeg to bring the crust's flavor out more.
Next is the apple pie filling:
4-5 Large Granny Smith apples (or 7 small ones)
The pie crust recipe is:
2 cups flour
1 cup splenda
1 cup shortening or stick margarine
6 tbsp. of very cold water
The trick to making this pie crust is the way you put the ingredients together. This recipe will make a bottom and top crust; if you don't want a top crust than cut all ingredients in half. Start by placing the flour and sugar in a medium sized mixing bowl. Cut in the shortening; you can actually use stick margarine, though it is a little tougher to work with. Make sure your shortening or margarine is as cold as it can be, and chop it up into smaller chunks with a knife. The next step is to use just your fingertips to rub the shortening or margarine into the flour; you want to make sure you are rolling it a little in your fingers to mix it. Be sure not to use your entire hand to mix; the colder you can maintain the pie crust the flakier it will be. After you have sufficiently mixed the shortening or margarine in, pour in the cold water one tablespoon at a time. The dough should just be moistened, but not overly sticky. Toss the dough as you would toss a salad, but with your hands instead of utensils; this will distribute the water without having to handle it too much. Pull out half of the dough and form it into a ball on a lightly floured counter. Make sure it is stuck together and wrap it in some plastic wrap, pressing it into a disk with your palm. Repeat with the other half of the dough and place them in the refrigerator. You can leave it in there overnight or just an hour; the longer you leave it in there the flakier your crust will be. You can also add a dash of spice into the crust when you mix the dry ingredients together. I use a pinch of nutmeg to bring the crust's flavor out more.
Next is the apple pie filling:
4-5 Large Granny Smith apples (or 7 small ones)