- 6 C. thinly sliced and peeled tart apples
- 2 T. lime juice
- 3/4 c. sugar
- 1/4 c. flour
- 1/2 t. ground cinnamon or nutmeg
- 1/4 t. salt
- Pastry fo r 9" double crust pie
- 2 T. butter
- 1/4 c. butter
- 1/2 c. packed brown sugar
- 2 T. heavy whipping cream
- 1/2 c. chopped pecans
In a large bowl, toss apples with lime juice. Combine dry ingredients: add to apples and toss lightly. Line a 9" pie plate with a bottom crust and trim even with edge, fill with apple mixture. Dot with butter. Roll out ramaining pastry to fit top of pie. Place over filling. Trim, seal, and flute edges high; cut slits in pastry. Bake at 400 degrees for 40-45 mins or until golden brown and apples are tender.
Meanwhile, melt butter in a saucepan. Stir in brown sugar and cream; bring to a boil, stirring constantly. Remove from heat - stir in pecans. Pour over top of crust. Bake 3-4 more mins til topping is bubbly. Serve warm.