Candy Apple Pie

  • on September 3, 2007
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Ingrients & Directions

6 c Baking apples — thinly Nutmeg
Sliced peeled 1/4 ts Salt
2 tb Lime juice Pastry for double-crust pie
3/4 c Sugar (9 inches)
1/4 c All-purpose flour 2 tb Butter or margarine
1/2 ts Ground cinnamon — or

1/4 c Butter or margarine 2 tb Heavy cream
1/2 c Packed brown sugar 1/2 c 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-in. pie plate; fill with apple mixture. Dot with butter. Cover
with top crust. Flute edges high; cut steam vents. Bake at 400 deg.
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 top crust. Return to the oven
for 3-4 minutes or until bubbly. Serve warm. Yield: 8 servings

1 servings

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