Candy Apple Pie
Ingredients
- 6 cups sliced peeled tart apples
- 2 tablespoons lime juice
- ¾ cup sugar
- ¼ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Pastry for double-crust pie (9-inch)
- 2 tablespoons butter
Topping
- 2 tablespoons butter
- ¼ cup packed brown sugar
- 1 tablespoon heavy whipping cream
- ¼ cup chopped pecans
Directions
In a large bowl, toss apples with lime juice. Combine the sugar, flour, cinnamon and salt; add to apples and toss lightly.
Line a 9-inch pie plate with bottom crust and trim even with edge; fill with apple mixture. Dot with butter.
Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges; cut slits in pastry.
Bake pie at 400 degrees for 40 to 45 minutes or until golden brown and the apples are tender.
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. Bake the pie 3–4 minutes longer or until bubbly. Place on a wire rack. Serve warm.