|½ teaspoon||Lemon rind, grated|
|1 tablespoon||Lemon juice|
|¾ cup||Granulated sugar substitute|
|½ cup||Rolled oats|
|¼ cup||All-purpose flour|
|¼ cup||Granulated sugar substitute Splenda Splenda|
|1 tablespoon||All-purpose flour|
|1||9" unbaked pie crust|
|¼ cup||Almonds, sliced (optional)|
FOR FILLING: Pare, core and cut apples into ¼-inch thick slices.
Toss with lemon rind and juice. Separately, combine sugar substitute, flour and cinnamon. Mix with apples. Place in pie crust.
FOR TOPPING: Combine rolled oats, flour, sugar substitute and cinnamon. Stir in margarine until mixture is crumbly. Spoon evenly over apples. Add almonds, if desired.
Bake at 425 F. for 10 minutes. Reduce oven temperature to 350 F. and bake 35 to 40 minutes longer or until apples are tender.
Origin: Splenda low-calorie sweetener From the Collection of Candis Compton.
Submitted By CANDIS COMPTON On 05-14-95
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