Candy Apple Pie

desserts

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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

2 tablespoons butter

¼ cup packed brown sugar

1 tablespoon heavy whipping cream

¼ cup chopped pecans

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.