Source: dLife

Blueberry Pie with walnut crumble topping.

Servings

0.5 cup sweetener (sugar substitute) , such as Splenda
0.25 cup sugar
0.25 cup white all purpose flour , divided
0.25 cup liquid egg substitute , such as Egg Beaters
0.67 cup fat free sour cream
0.25 tsp vanilla extract
0.25 tsp butter flavor extract
2 cup fresh blueberries , or frozen
1 frozen 9" pie crust
2 tbsp brown sugar substitute, granulated , such as Brown Sugar Twin
2 tbsp chopped walnuts
1 tbsp margarine , softened

1 Preheat the oven to 400 degrees F.
2 In a large bowl mix together the sugar substitute, granulated sugar, 2 tablespoons of the flour, egg substitute, sour cream, vanilla and butter-flavor extracts. Mix until smooth.
3 Stir in the blueberries and pour into the piecrust.
4 Bake on a baking sheet until the filling begins to bubble, about 25 minutes.
5 In a cup, using a fork, mix together the remaining 2 tablespoons flour, the brown sugar replacement, walnuts, and margarine. Break into fine crumbs and sprinkle over the pie. Bake until the filling is bubbly and the topping is golden brown, about 10 minutes more.

If you use frozen blueberries for this recipe, you will need two 12-ounce bags.