Candy Apple Pie

Ingredients

• 2 tbsp lime juice (lemon juice can be used)
• 3/4 cup sugar
• 1/4 cup all purpose flour
• 6 cups thinly sliced, peeled baking apples
• 1/2 tsp ground cinnamon or nutmeg
• 1/4 tsp salt
• Pastry for double crust pie crust (9 inches)
• 2 tbsp butter or margarine
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• Topping:
• 1/4 cup butter
• 1/2 cup packed brown sugar
• 2 tbsp whipping cream
• 1/2 cup chopped pecans

Directions

In a large bowl, toss apples with lime juice. Combine dry ingredients, add to apples and toss lightly. Place bottom pastry in 9 inch pie plate, fill with apple mixture.
Dot with butter. Cover with top crust. Flute edges high, cut steam vents.
Bake at 400' for 40 to 45 minutes or until golden brown and apples are tender. Meanwhile for topping, melt butter in saucepan. Stir in brown sugar and cream, bring to a boil stirring constantly. Remove from heat and stir in pecans. Pour over top crust. Return to oven for 3 to 4 minutes or until bubbly. Serve warm.
Yield: 8 servings