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Candy Apple Pie
from the kitchen of: 
Aurora Antonovic
 

6 cups thinly sliced, peeled baking apples
2 tablespoons lemon or lime juice
1 cup sugar
1 cup flour
1 teaspoon cinnamon or nutmeg
1 teaspoon salt
pastry for double crust pie (9”)
2 tablespoons butter

TOPPING:

1 cup butter
1 cup packed brown sugar
2 tablespoons whipping cream
1 cup chopped pecans

 

In a large bowl, toss the apples with the juice.  Combine dry ingredients; 
add to the apples and toss lightly.  Place bottom crust in pie plate.  Fill
with apple mixture.  Dot with butter.  Cover with top crust.  FLUTE THE EDGES
HIGH (mixture tends to spill over if the edges are not fluted high enough). 
Cut steam vents.  Place pie on baking sheet lined with tin foil.  Bake at
400F for 40-45 minutes.  Meanwhile, for topping, melt butter in small
saucepan.  Stir in brown sugar and cream;  bring to a 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.  (Makes  8
servings.)

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