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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
  • Total Time
    Prep: 20 min. Bake: 45 min.
  • Makes
    8 servings

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 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.
Nutrition Facts
1 slice: 476 calories, 23g fat (10g saturated fat), 28mg cholesterol, 318mg sodium, 66g carbohydrate (36g sugars, 2g fiber), 3g protein.

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