Candy Apple Pie

Recipe Ingredients

6 cups	1422ml	Thinly sliced peeled baking apples
2 tablespoons	30ml	Lime juice
3/4 cup	148g / 5.2oz	Sugar
1/4 cup	15g / 0.5oz	Flour
1/2 teaspoon	2.5ml	Ground cinnamon or nutmeg
1/4 teaspoon	1.3ml	Salt
		Pastry for double crust pie - 9"
2 tablespoons	30ml	Butter or margarine
		Topping
1/4 cup	49g / 1.7oz	Butter or margarine
1/2 cup	80g / 2.8oz	Packed brown sugar
2 tablespoons	30ml	Heavy cream
1/2 cup	73g / 2.6oz	Chopped pecans

Recipe Instructions

In a large bowl, toss apples with lime juice. Combine dry ingredients. Add to the apples and toss lightly. Place bottom pastry in a 9' 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 minutes or until golden brown and apples are tender. Meanwhile, 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 the top crust. Return to the oven for 3-4 minutes or until bubbly.

Serve warm.

Source:
Taste of Home Magazine, Aug.'94

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