4 cups cooking apples
1 1/2 tablespoon fresh lemon juice
1 tablespoon cornstarch
1 teaspoon apple pie spice
1/2 teaspoon salt; divided
4 tablespoons sugar; use equivalent substitute
1/2 cup flour
3 tablespoon butter
Preheat oven to 425F. Prepare inside of a 9″ pie plate with vegetable pan-coating.
Pare apples, remove cores, and cut apples into 1/2″ slices; measure 4 cups. Combine cornstarch, spice, 1/8 ts salt, and sweetener; mix thoroughly. Add to apples and stir lightly with a fork to coat all slices.
Spread apples evenly in prepared pie plate; set aside.
Mix together flour and remaining 1/8 ts salt. Cut in margarine with pastry blender or fork until crumbly; scatter all over top of apples.
Bake about 35 minutes or until top is golden brown. Serve warm.
Food Exchanges: 1 FRUIT + 1 FAT
Source: The Art of Cooking for the Diabetic