6 cups baking apples, peeled — thinly
2 tablespoons lime juice
3/4 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
pie crust (9 inch) — double crust 2 tablespoons butter or margarine — but
***topping*** 1/4 cup butter or margarine
1/2 cup brown sugar
2 tablespoons heavy cream
1/2 cup pecans
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 inch pie plate; fill with apple mixture. Dot with butter. Cover with top crust. Flue edges high; cut steam vents. Bake at 400 for 40 to 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 top crust. Return to the oven for 3 to 4 minutes or until bubbly. Serve warm. Source: Taste of Home Magazine.