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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

8 ServingsPrep: 20 min. Bake: 45 min.

Ingredients

6 cups sliced peeled tart apples
2 tablespoons lime juice
3/4 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Pastry for double-crust pie (9 inches)
2 tablespoons butter
TOPPING:
2 tablespoons butter
1/4 cup packed brown sugar
1 tablespoon heavy whipping cream
1/4 cup chopped pecans

Directions

In a large bowl, toss apples with lime juice. Combine the sugar,
flour, cinnamon and salt; add to 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;
cut slits in pastry.
Bake at 400° for 40-45 minutes or until golden brown and apples
are tender.
For topping, melt butter in a small saucepan. Stir in brown sugar and

2 of 2

Candy Apple Pie (continued)

Directions (continued)

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. Place
on a wire rack. Serve warm. Yield: 8 servings.

Nutrition Facts: 1 slice equals 476 calories, 23 g fat (10 g saturated fat), 28 mg cholesterol, 318 mg sodium, 66 g carbohydrate, 2 g fiber, 3 g protein.