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1 Pillsbury refrigerated unbaked 9" pie crust
4 cups cooking apples --(8 small) cored, peeled and diced
6 tablespoons graham cracker crumbs
3 tablespoons Smuckers fat free caramel syrup
1/2 cup granular Splenda
2 tablespoons chopped pecans -- 1/2 ounce
Preheat oven to 400F. Place pie crust in a 9" pie plate. Flute edges. In a large bowl, combine apples and 2 tablespoons graham cracker crumbs. Stir in caramel syrup. Spread mixture evenly in pie crust. Bake for 20 minutes. Lower oven temperature to 350F.
In a small bowl, combine remaining 4 tablespoons graham cracker crumbs, Splenda, and pecans. Sprinkle mixture evenly over top of partially baked pie. Lightly spray crumbs with butter-flavored cooking spray. Continue baking for 30 minutes. Place pie plate on a wire rack and allow to cool. Cut into 8 servings.
Each serving equals: Calories 205, Fat 9gm, Protein 1 gm, Carbohydrate 30gm, Sodium 304mg, Cholesterol 6mg, Fiber 2gm
