Yes, they were all from scratch. And yes, they were all with Splenda.
Pie #1: Traditional apple, with cinnamon, all Splenda
Pie #2: Blueberry with some red raspberries and lemon, half Splenda, half sugar
Pie #3: Red raspberry with a few bits of apple and cinnamon, all Splenda
Pie #3 was definitely my favorite. It was more free-form--more than a crostada, but less than a properly primped and crimped pie. We cut into it just after breakfast. Sweet, tart, like warm candy.
The other two pies were loaded into the Beetle and driven to Connecticut for Thanksgiving dinner at J's cousin's house. I fretted the whole way there that I'd be tempted to eat the obligatory pumpkin pie instead, but to my shock, there was no pumpkin. I was the only one who brought pie.
Not that anyone really ate it. Italians are set in their ways about dessert, and evidently, if it doesn't involve cannoli cream or mascarpone, it is not to be trusted. In fact, at the end of the evening, they told me to take my lonely little pies home.
And so I did. And we are just fine with that.