9" (23 cm) frozen deep dish pie crust
4 Granny Smith Apples, peeled cored and thinly sliced
1/2 cup SPLENDA Granular
1 tbsp. freshly squeezed lemon juice
1 tbsp. vanilla
1 1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1 Rimless cookie sheet (13"x17" or larger)
Preheat oven to 400° F (200° C). Line a 13"x17" (or larger) rimless cookie sheet with parchment paper, set aside.
Pop frozen pie crust out of pie plate and onto lightly floured work surface, thaw at room temperature for 15 minutes.
In the meantime combine all other ingredients, making sure apple slices are well coated. Carefully flatten pie crust with floured hands and roll-out to make a 10" (25.5 cm) circle. Transfer crust to prepared rimless cookie sheet. Mound apple mixture onto pie crust, leaving a 2" (5 cm) border. Fold border up around apples (crust won’t cover center).
Bake tart for 10 minutes. Lower oven temperature to 350° F (180° C) and continue baking for 35-45 minutes or until crust is nicely brown and filling is bubbly (If crust browns too quickly, cover tart loosely with foil).
Remove from oven and cool for 20-30 minutes. Serve warm.
Makes 8 servings