Candy Apple Pie

This is the only apple pie my husband will eat, but that's all right since he makes it as often as I do. 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, Burlington, Colorado.

Prep: 20 min. Bake: 45 min.

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

TOPPING:

• 1/4 cup butter or margarine
• 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. Line a 9-in. pie plate with bottom crust and trim even with edge; fill with apple mixture. Dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges high; cut slits in pastry. Bake at 400° for 40-45 minutes or until golden brown and apples are tender.

Meanwhile, 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. Bake 3-4 minutes longer or until bubbly. Serve warm. Yield: 8 servings.

Courtesy of Taste of Home magazine.