Candy Apple Pie

This is the only apple pie my husband will eat, but that’s all right since he makes it as often as I do. Like a combination of apple and pecan pie, it’s a sweet treat that usually tops off our holiday meals from New Year’s all the way through to Christmas!

Ingredients

• 6 cups sliced peeled tart apples
• 2 tablespoons lime juice
• 3/4 cup sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Dough for double-crust pie
• 2 tablespoons butter
• topping:
• 2 tablespoons butter
• 1/4 cup packed brown sugar
• 1 tablespoon heavy whipping cream
• 1/4 cup chopped pecans

Directions

Preheat oven to 400°. In a large bowl, toss apples with lime juice. Combine sugar, flour, cinnamon and salt; add to apples and toss lightly.

On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.

Bake until golden brown and apples are tender, 40-45 minutes.

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. Bake until bubbly, 3-4 minutes longer. Place on a wire rack. Serve warm.