Candy Apple Pie
6 cups thinly sliced peeled baking apples (granny smith ... no other kind, for any pie!)
2 TB lime juice
3/4 cup sugar
1/4 cup flour
1/2 tsp groundcinnamon or nutmeg
1/4 tsp salt
Pastry for a double crust pie, 9"
2 TB butter or margarine

Topping:
1/4 cup butter or margarine
1/2 cup packed brown sugar - dark brown gives it more drama!
2 TB heavy cream (or half and half is fine)
1/2 cup chopped pecans

In a large bowl, toss apples with lime juice
Combine dry ingredients
Add to the apples and toss lightly
Place bottom pastry in a 9" pie plate
Fill with apple mixture.
Dot with butter.
Cover with top crust
Flute edges high
Cut steam vents
Bake at 450 for 10 minutes.
Reduce heat to 350 and bake for approximately 40 minutes  until golden brown and
apples tender

Meanwhile, 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 the top of the cooked pie crust
Return to the oven for 3-4 minutes or until bubbly
Serve warm