Categories: Apples, Dessert, Pie
Ingredients
- 6 cups thinly sliced peeled tart apples
- 2 tablespoons lime juice
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Pastry for double-crust pie (9 inches)
- 2 tablespoons butter
- TOPPING:
- 1/4 cup butter, cubed
- 1/2 cup packed brown sugar
- 2 tablespoons heavy whipping cream
- 1/2 cup chopped pecans
Directions
- 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-in. 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 high; cut slits in pastry.
- Bake at 400° for 40-45 minutes or until golden brown and apples are tender.
- Meanwhile, 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 3-4 minutes longer or until bubbly. Serve warm. Yield: 8 servings.