Monday, October 13, 2008

Candy Apple Pie

6 cups thinly sliced peeled tart apples
2 T lime juice
3/4 cup sugar
1/4 cup flour
1/2 t salt
1/2 t cinnamon or nutmeg
Pastry for double-crust pie (9")
2 T butter

1/4 cup butter
1/2 cup packed brown sugar
2 T heavy whipping cream
1/2 cup chopped pecans or walnuts

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 in. pie pan; fill with apple mixture. Dot with butter. Cover with top crust. Flute edges high; cut steam vents. Bake at 400 for 40-45 min. 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 nuts. Pour over top crust. Return to the oven for 3-4 min. or until bubbly. Serve warm. Yield: 8 servings

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