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Easy Apple Crostata



  • 1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box


  • 1/4 cup Splenda
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  • 4 tsp. cornstarch
  • 2 tsp. ground cinnamon
  • 4 cups thinly sliced, peeled cooking apples (4 medium)
  • 1 tsp. Splenda, granulated
  • 2 Tbsp. chopped pecans or walnuts
  • 1/4 cup melted butter


  • Whipped cream, if desired


Heat oven to 450 degrees F. Remove pie crust from pouch; place flat on ungreased cookie sheet.

In medium bowl, mix 1/4 cup Splenda granulated, the cornstarch and cinnamon. Gently stir in apples. Spoon apple mixture onto center of crust, spreading to within 2 inches of edge. Fold crust edge over filling to form 2-inch border, pleating crust as necessary. Brush crust edge with water; sprinkle with 1 teaspoon Splenda granulated. Drizzle 1/4 cup butter over apples.

Bake 15 minutes or until crust is golden brown. Sprinkle pecans over apple mixture. Bake 5 to 15 minutes longer or until apples are tender. Serve with whipped cream

Source: The original recipe is from but I have substituted the sugar for Splenda and added 1/4 cup melted butter.

By Terry from Ethridge, TN


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