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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 www.pillsbury.com but I have substituted the sugar for Splenda and added 1/4 cup melted butter.
By Terry from Ethridge, TN