"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!" - Cindy Kleweno

       6      cups   thinly sliced peeled baking apples
       2      Tbsp.  lime juice
       3/4    cup    sugar
       1/4    cup    flour
       1/2    tsp.   ground cinnamon or nutmeg
       1/4    tsp.   salt
                     Pastry for double-crust 9" pie
       2      Tbsp.  butter


       1/4    cup    butter
       1/2    cup    packed brown sugar
       2      Tbsp.  heavy cream
       1/2    cup    chopped pecans

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 400 degrees 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
contantly. Remove from the heat and stir in pecans.  Pour over top crust.  Return to the
oven for 3-4 minutes or until bubbly. Serve warm.

Serves:  8
From:  "Taste of Home" Magazine, August/September 1994
Posted by:  Debbie Carlson - Home Cooking

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