Candy Apple Pie
Dough for two-crust, 9-inch deep dish pie, unbaked
6 cups Granny Smith apples, peeled and thinly sliced
2 tablespoons lime juice
3/4 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons butter
1/4 cup butter
1/2 cup brown sugar, packed
2 tablespoons heavy whipping cream
1/2 cup pecans, chopped
In a large bowl, toss apples with lime juice. Combine sugar, flour, cinnamon and salt; add apples and toss lightly.
Line a 9-inch pie plate with the bottom crust and trim even with edge of pie plate; fill with apple mixture. Dot with butter. Roll out remaining dough to fit top of pie. Place over filling. Trim, seal and flute edges; cut slits in crust.
Bake pie at 400 degrees for 40 to 45 minutes or until golden brown and apples are fork tender.
For topping: Melt butter in a small saucepan. Stir in brown sugar and cream; bring to a boil, stirring constantly. Remove from heat; stir in pecans. After removing pie from oven, pour nut mixture over top pie crust. Bake for 3 to 4 minutes longer or until bubbly. Serve warm.