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, CO
PREP: 20 MIN. • BAKE: 45 MIN. • MAKES: 8 SERVINGS
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
1. In a large bowl, toss apples with lime juice. Combine the sugar, flour, cinnamon and salt; add to the 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 the topping, melt butter in a small saucepan. Stir in the brown sugar and cream; bring it 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.