Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 6 cups | Baking apples -- thinly |
| \N \N | 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 |
| \N \N | Nutmeg |
| ¼ teaspoon | Salt |
| \N \N | Pastry for double-crust pie |
| \N \N | (9 inches) |
| 2 tablespoons | Butter or margarine |
| 2 tablespoons | Heavy cream |
| ½ cup | Chopped pecans |
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