hmm......we use the little packets that are much more concentrated than other types of splenda. 24 packets is equal to a cup of sugar. i pretty much couldn't tell the difference the first time she used it. she didn't use splenda in the crust, did she? my mom always uses store-bought crusts, then grates or slices up apples, tosses them with splenda, cinnamon, nutmeg, and some lemon juice, adds them to the pie crust, and bakes until the apples are tender and the crust is golden, and that's it. same with berry and other fruit pies.