1 (4-serving) package Jello sugar-free vanilla cook-and-serve pudding mix 3/4 cup Cary's Sugar Free Maple Syrup 1/2 Cup water 3 Cups (6 small) cored, peeled and sliced cooking apples 1/4 Cup raisins 1 (6-ounce) Keebler graham cracker piecrust 2 tablespoons purchased graham cracker crumbs or 2 (2 1/2-inch) graham crackers, made into crumbs 2 Tablespoons (1/2 ounce) chopped walnuts
Preheat oven to 350 degrees. In a medium saucepan, combine dry pudding mix, maple syrup, and water. Add Apples and raisins. Mix well to combine. Cook over medium heat for 6 to 8 minutes or until mixture starts to thicken and apples soften, stirring often. Spoon hot mixter into piecrust. Evenly sprinkle cracker crumbs and walnuts over top. Bake for 30 minutes. Place pie plate on a wire rack and let set for 15 minutes. Refrigerate for at least 1 hour. Cut into 8 servings.
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