Directions (continued)

• until crumbly. Sprinkle with vinegar. Gradually add water, tossing
• with a fork until dough forms a ball.
• Divide dough in half so that one portion is slightly larger than the
• other. Roll out larger portion to fit a 9-in. pie plate. Transfer
• pastry to pie plate. Trim pastry even with edge.
• In a large bowl, toss apples with the ginger ale, lemon juice and
• vanilla. Combine the sugar, flour, cinnamon and nutmeg; add to apple
• mixture and toss to coat. Spoon into crust; dot with butter.
• Roll out remaining pastry to fit top of pie. Place over filling.
• Trim, seal and flute edges. Cut slits in pastry.
• Bake at 400° for 55-65 minutes or until crust is golden brown and
• filling is bubbly. Cover edges with foil during the last 30 minutes
• to prevent overbrowning if necessary.
• Meanwhile, in a small saucepan over medium heat, melt butter. Stir in
• brown sugar; cook and stir until mixture comes to a boil and sugar
• is dissolved. Stir in pecans; cook 1 minute longer. Remove from the
• heat; stir in cream and vanilla. Immediately pour over pie. Bake 3-5
• minutes longer or until topping is bubbly. Cool on a wire rack.
• Yield: 8 servings.