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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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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 Ingredients:
6 cups sliced peeled tart apples |
2 tablespoons lime juice |
3/4 cup sugar |
1/4 cup king arthur unbleached 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:
1. In a large bowl, toss apples with lime juice. Combine the sugar, flour, cinnamon and salt; add to apples and toss lightly.
2. 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.
3. Bake at 400° for 40-45 minutes or until golden brown and apples are tender.
4. 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.
5. Pour over top crust. Bake 3-4 minutes longer or until bubbly. Place on a wire rack. Serve warm. Yield: 8 servings.
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