CANDY APPLE PIE

Candy Apple Pie image

Copied this recipe from an old church cookbook. Mrs. Doris Pennington submitted the recipe. Very delicious.

Provided by Bryson Hatfield

Categories Pies

Number Of Ingredients 13

Ingredients

6 c baking apples, peeled and thinly sliced
2 Tbsp lime juice
3/4 c sugar
1/4 c all-purpose flour
1/2 tsp cinnamon or nutmeg
1/4 tsp salt
1 double crust pie pastry (9 inch)
2 Tbsp butter or margarine
TOPPING
1/4 c butter or margarine
1/2 c brown sugar, firmly packed
2 Tbsp heavy cream
1/2 c pecans, chopped

Steps:

1. 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 inch pie plate; fill with apple mixture. Dot with butter. Cover with top crust. Flute edges high; cut steam vent. Bake at 400 degrees for 40-45 minutes; or until golden brown and apples are tender.
2. Meanwhile, for topping, melt butter in a small saucepan. Stir in brown sugar and cream; bring to boil, stirring constantly. Remove from heat and stir in pecans. Pour over top crust. Return to oven for 3-4 minutes or until bubbly. Serve warm.

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