Candy Apple Pie
submitted by Becky Dumm
Candy Apple Pie
Filling:
6 cups thinly sliced peeled baking apples
2 T fresh lime juice
3/4 C sugar
1/4 cup all-purpose flour
1/2 t ground cinnamon and/or nutmeg
1/4 t salt
pastry for 9 inch double -crust ( I cheat on this and use boxed Pillsbury from the dairy case)
2 T butter
In a large bowl, toss apples in lime juice. Combine dry ingredients; add to apples and toss gently to mix. Place bottom pastry in 9 in. pie plate; Fill with apple mixture. Dot with butter. Cover with top crust. Flute edges high. Cut steam vents. Bake at 400F for 40-45 min. or until golden brown.
Topping:
1/4 C butter
1/2 C packed brown sugar
2 T heavy whipping cream
1/2 C chopped pecans
While pie is baking, 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. Return to oven for 3-4 min. or until bubbly. Serve warm.