Candy Apple Pie

6 cups thinly sliced peeled tart apples
2 tablespoons lime juice
3/4 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon or nutmeg
1/4 teaspoon salt
Pastry for double-crust pie (9 inches)
2 tablespoons butter or margarine

Topping:

1/4 cup butter or margarine
1/2 cup packed brown sugar
2 tablespoons whipping cream
1/2 cup chopped pecans

In a bowl, toss apples with lime juice. Combine dry ingredients; add apples and toss. Line a 9-inch pie plate with bottom pastry; trim to 1 inch beyond edge of pie plate. Add filling; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges high. Cut slits in top. Bake at 400 degrees for 40-45 minutes or until golden and apples are tender. Meanwhile, melt butter in a small saucepan. Stir in brown sugar and cream; bring to a boil, stirring constantly. Remove from heat and stir in pecans. Pour over top crust. Bake 3-4 minutes more or until bubbly. Serve warm.

Yield: 8 servings.