INGREDIENTS:

6 cups thinly sliced peeled baking apples
2 tablespoons lime juice
3/4 cup sugar
1/4 cup flour
1/2 teaspoon ground cinnamon or nutmeg
1/4 teaspoon salt
pastry for double crust pie — 9″
2 tablespoons butter or margarine
***TOPPING***
1/4 cup butter or margarine
1/2 cup packed brown sugar
2 tablespoons heavy cream
1/2 cup chopped pecans

DIRECTIONS:

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′ pie plate. Fill with apple mixture. Dot with butter. Cover with top crust. Flute edges high. Cut steam vents.

Bake at 400F. 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 the top crust. Return to the oven for 3-4 minutes or until bubbly.

Serve warm.

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