Hello all,\nI’m pie baking coordinator for an annual church fundraiser. This was my first year coordinating it & I inherited recipes from the old coordinator. I changed a lot of them up to great success but left the apple & blackberry sugar-free pie recipes alone as I know nothing about that type of baking. The recipes called for Splenda as a sugar substitute so that what I used. The feedback I got was that the first couple bites of a slice were okay, then people got an unpleasant chemical taste. Any suggestions for what to use as a sugar substitute that would make the pies safe for diabetics & others that can’t have sugar?