Candy Apple Pie



8 servings



6 cups baking apples, peeled and thinly sliced
2 tbsp. lime juice
3/4 cup sugar
1/4 cup all-purpose flour
1/2 tsp. cinnamon
1/4 tsp. salt
1 9-inch pie crust, double crust
2 tbsp. butter or
margarine, melted


1/4 cup butter or
1/2 cup brown sugar
2 tbsp. heavy cream
1/2 cup pecans


In a large bowl, toss apples with lime juice. Combine dry ingredients; add to the apples and toss lightly. Place bottom pastry in a 9-inch pie plate; fill with apple mixture. Dot with butter. Cover with top crust. Flue edges high; cut steam vents. Bake at 400°F for 40 to 45 minutes or until golden brown and apples are tender.

Meanwhile, for topping, melt butter in a small saucepan. Stir in brown sugar and cream; bring to a boil, stirring constantly. Remove from the heat and stir in pecans. Pour over top crust. Return to the oven for 3 to 4 minutes or until bubbly. Serve warm.

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