Thanksgiving apple pie – November 21. 2007.

1 prepared double pie crust
7 cups baking apples, thinly sliced, cored, peeled
1 cup SPLENDA
3 tablespoons cornstarch
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt

Preheat oven to 425 degrees F. Place one crust into a 9-inch pie pan. Place sliced apples into a large mixing bowl and set aside. Combine SPLENDA, cornstarch, cinnamon, nutmeg and salt in a small bowl. Sprinkle mixture over apples and toss. Spoon apple mixture into piecrust. Place the second crust over the filling. Seal edges, trim and flute. Cut small openings in the top crust. Bake in preheated 425 degrees F oven 40-50 minutes or until the top crust is golden.

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