Splenda Sweet Swaps

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Jennifer Chong captures all the tastes of fall in one delicious handheld creation. Forks are so overrated.


MAKES: 6 - 4in Hand Pies


1 Store bought pie dough or your homemade favorite

½ cup Granny Smith Apple, diced

½ cup Bartlett or Bosc Pear, diced

6 packets SPLENDA® Naturals Sweetener

1 teaspoon Cinnamon

2 teaspoon Lemon Juice

2 ¼ teaspoon Cornstarch

¼ cup roughly chopped store bought soft caramels

¼ warm water

1 Egg lightly beaten


1. Preheat oven to 400º. In a large bowl combine apple, pear, SPLENDA® Naturals Sweetener, cinnamon, lemon juice, and cornstarch, set aside.

2. Remove dough from refrigerator and roll out dough to ⅛ in. Using a cookie cutter - cut the pastry into even rounds. Place half of the rounds on a lined baking sheet.

3. Spoon filling into the center of the rounds, top with a few pieces of caramel leaving an ample border around the edges. Trace the outer rimmed dough with warm water and top with remaining round. Gently seal the edges, if desired use fork around the edge.

4. Brush with egg wash and cut X opening on the top of each pie. Bake for 20 minutes or until golden brown.

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