Sugarfree Apple Pie

2 Pillsbury Pie Crust 1 for bottom & 1 for top (I used the rollout type that you lay into your pie pan) 1 can Sliced Apples ( Lucky Leaf brand has no sugar, just apples & juice, not syrup) 3 Tbls. Corn Starch 1 tsp. cinnamon 1 cup Splenda 1Tbls. I Can't Believe it isn't Butter (or margarine or butter) Roll out one of the pie crusts & place in pie pan. Mix Splenda, cinnamon, & corn starch together in a bowl. Pour the apples into the pie pan. (I included the juice since there wasn't a lot in this brand) Pinch off any excess of the bottom crust that extends over the edge of the pan & drop onto the apples. Sprinkle the mixed dry ingredients over the apples. Place small dots of the margarine on the filling mixture and then top with the other pie crust. Fold the excess under the bottom pie crust edge & press together to seal. Cut a few slits in the top crust & bake in a preheated oven at 350 degrees for approx. 30 - 40 minutes or until crust is golden brown. I put foil around the edges of the pan or use one of those pie edge covers, so that it doesn't brown too much on the edges before it is done. So... good served warm. It doesn't taste like sugarfree!