Ingredients
4 Granny Smith apples, peeled and chopped
1/3 cup water
1/4 cup SPLENDA No Calorie Sweetener, Granulated
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
Method
Sources
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Recipe1M+
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
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cook apples and water in a medium saucepan over medium heat, covered, stirring occasionally and breaking up apples with the back of a spoon, 10 to 12 minutes or until apples form a coarse puree. add splenda granulated sweetener and flour; cook 2 to 3 additional minutes, stirring constantly until splenda granulated sweetener dissolves and mixture is thickened. stir in cinnamon. spoon apple mixture into a bowl to cool slightly. preheat oven to 425 degrees f. coat a baking sheet with cooking spray; set aside. unroll piecrusts; cut each one into four wedges. roll each wedge into a 6-inch circle. place 3 level tablespoons apple mixture on each circle; moisten edges of dough with water and fold dough over to form a half-moon shape. crimp to seal, and cut vents to release steam. place on prepared pan; brush tops with egg white. bake 15 to 20 minutes or until turnovers are browned. cool turnovers on a wire rack 10 minutes before serving. serve warm or at room temperature.