Crust
3/4 cup ice water
1 teaspoon white or cider vinegar
2 cups flour
3 tablespoons Splenda granulated
7 tablespoons shortening
Filling
7 cups peeled, cored and sliced tart baking apples
2/3 cup Splenda granulated
3 tablespoons cornstarch
3/4 teaspoon cinnamon
1/8 teaspoon salt

Crust
Mix water and vinegar together. Whisk gradually into 1/2 cup water mixture. Combine remaining flour and Splenda. Cut in shortening till crumbly. Gradually add water-flour mixture, adding just enough to bind dough together. Divide dough in half. Gently form each into a disc. Wrap in plastic wrap and chill 30 minutes.
Filling
Heat oven to 375°F. Spray 9 inch pie plate with nonstick cooking spray. Toss filling ingredients together. Roll out a dough disc on lightly floured surface to 11 inch diameter. Place in prepared pie plate and add filling. Roll out remaining dough to cover filling. Crimp edges together with fingertips or fork. Use fork to prick top crust. Brush crust with milk for more golden, even browning. Bake 50-60 minutes till crust is golden. Cool at least 1 hour before serving.