Serves: 5
Total Calories: 104

6 Granny Smith apples, peeled, thinly sliced
1 cup plus 1 tablespoon splenda, divided
2 tablespoons cornstarch
3/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 (16-ounce) box filo dough sheets
1 egg white, beaten

Preheat oven to 425°. Place apples in a microwave-safe bowl. Toss apples gently with 1 cup Splenda, cornstarch, cinnamon, and cloves. Cover and microwave 5–7 minutes, stirring every couple of minutes until apples are tender and fully heated.

While apples are cooking, cut filo dough in half to form a rectangle. Wrap one stack and save to use another time. Spray each sheet of dough with nonfat cooking spray before stacking 10 sheets of filo on top of each other to form bottom of pie crust. Place sheets across pie plate like tire spindles crossing in the center. Allow extra length to hang over edge of pie plate. Put cooked sweetened apples into pie plate.

With remaining 10 sheets of dough, make top crust by doing the exact same thing as for bottom crust. Do not press dough into bottom of plate. With scissors, cut dough hanging off the edge of pie plate. If needed, spray in between layers of filo dough sheets with nonfat cooking spray and tightly squeeze sheets together to help seal top and bottom layers of crust together. Brush top with beaten egg white. Cover edge with aluminum foil. Bake at 425° for 10 minutes. Remove foil; bake another 5–7 minutes or until top is light golden brown. Once removed from oven, sprinkle remaining 1 tablespoon Splenda on top.

Nutritional Facts:

Serves: 5
Total Calories: 104
Calories from Fat: 0

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