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6 c. thinly sliced peeled baking apples 2 Tbsp. lime juice 1/4 tsp. salt 3/4 c. sugar 1/2 tsp. ground cinnamon or nutmeg 1/4 c. all-purpose flour 2 Tbsp. butter pastry for double crust pie (9-inch) Topping: 1/4 c. butter 2 Tbsp. heavy cream 1/2 c. packed brown sugar 1/2 c. chopped pecans Preheat oven to 400 degrees. In a large bowl, toss apples with lime juice. Combine dry ingredients in a small bowl. 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 vents. Bake at 400 degrees for 40 to 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 heat and stir in pecans. Pour over top crust. Return to the oven for 3 to 5 minutes or until bubbly. Serve warm with whipped cream or ice cream. Serves 8. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |