Apple Praline Pie (Diabetic)

I saw this recipe for Apple Praline Pie on the Pillsbury website and thought it looked so good but being Diabetic I really have to watch my sugar so I decided to try and make this as carb friendly as I could without losing its taste. Since my dear husband is the dessert maker in this house I asked him if he would make it for me but with a few substitutions which he was happy to do.

It came out delicious and was enjoyed by all even though I am the only one watching my sugar intake. If you want the full sugar version you can find it on the Pillsbury website.

APPLE PRALINE PIE (DIABETIC VERSION)

***crust***
1 box Pillsbury pie crusts

***filling***
6 cups thinly sliced peeled apples
3/4 cup Splenda (regular, not the baking kind)
1/4 cup white whole wheat flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 tbl Smart Balance Low Sodium Butter Spread

***topping***
1/4 cup Smart Balance Low Sodium Butter Spread
1/2 cup Splenda Brown Sugar Blend
2 Tbl Skim Milk
1/2 cup chopped pecans

Heat oven to 350°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.

In large bowl, mix apples, granulated sugar, flour, cinnamon and salt; toss lightly. Spoon mixture into crust-lined pie plate. Dot with 1 tablespoon butter. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

Bake 50 to 55 minutes or until apples are tender and crust is golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of bake time to prevent excessive browning.

In 1-quart saucepan, melt 1/4 cup butter; stir in brown sugar and half-and-half. Slowly heat to boiling; remove from heat. Stir in pecans; spread over top of pie. Place pie on cookie sheet.

Bake 5 minutes longer or until topping bubbles. Cool at least 1 hour before serving.