Candy apple pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Baking apples -- thinly |
| Sliced peeled | ||
| 2 | tablespoons | Lime juice |
| ¾ | cup | Sugar |
| ¼ | cup | All-purpose flour |
| ½ | teaspoon | Ground cinnamon -- or |
| ¼ | cup | Butter or margarine |
| ½ | cup | Packed brown sugar |
| Nutmeg | ||
| ¼ | teaspoon | Salt |
| Pastry for double-crust pie | ||
| (9 inches) | ||
| 2 | tablespoons | Butter or margarine |
| 2 | tablespoons | Heavy cream |
| ½ | cup | Chopped pecans |
Directions
TOPPING
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 plate; fill with apple mixture. Dot with butter. Cover with top crust. Flute edges high; cut steam vents. Bake at 400 deg.
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 top crust. Return to the oven for 3-4 minutes or until bubbly. Serve warm. Yield: 8 servings Recipe By : Taste of Home