Apple Cobbler Pie with Splenda

Filling Ingredients: ¼ cup butter or margarine ½ cup Splenda Granular for baking 1 egg 2 TBSP flour 1 teaspoon vanilla 5 cups peeled & sliced apples (about 5 medium) Crust: 1 fozen deep dish pie crust Topping Ingredients: ½ cup all-purpose flour ¼ cup Splenda Granular for Baking ¼ cup Splenda brown sugar (loosely packed) 1 tsp ground cinnamon ¼ cup cold butter or margarine Topping: Cool Whip Vanilla Sprinkle of Cinnamon 1. Heat oven to 400°F. Place cookie sheet in oven to heat. In 1-quart saucepan, cook 1/4 cup butter over medium heat, stirring constantly, until melted and lightly browned. Cool completely, about 15 minutes. 2. In large bowl, beat 1/2 cup Splenda and the egg with wire whis****il light and fluffy. Beat in 2 tablespoons flour and 1 teaspoon vanilla. Beat in cooled butter. Gently stir in apples. Pour into crust-lined pan. 3. In medium bowl, stir together all streusel ingredients except butter. With pastry blender or fork, cut in 1/4 cup butter until mixture looks like coarse crumbs. Sprinkle over apples. Place pie on cookie sheet in oven. 4. Bake 20 minutes. Reduce oven temperature to 350°F and cover edge of crust with strips of foil to prevent excessive browning. Bake 40 to 50 minutes longer or until apples are tender and crust is golden brown. Cool 2 hours. 5. Top with a dollup of Vanilla Cool Whip and a sprinkle of Cinnamon. Serve & enjoy!