Candy apple pie

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


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

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