Candy Apple Pie
- 6 c Baking apples, peeled;
- -thinly
- 2 tb Lime juice
- 3/4 c Sugar
- 1/4 c Flour
- 1/2 ts Cinnamon
- 1/4 ts Salt
- Pie crust (9 inch); double
- -crust
- 2 tb Butter or margarine; but
----------------------------------TOPPING----------------------------------
1/4 c Butter or margarine
1/2 c Brown sugar
2 tb Heavy cream
1/2 c 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 inch pie plate;
fill with apple mixture. Dot with butter. Cover with top crust. Flue
edges high; cut steam vents. Bake at 400 for 40 to 45 minutes or until
golden brown and apples are 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 top crust.
Return to the oven for 3 to 4 minutes or until bubbly. Serve warm. Source:
Taste of Home Magazine.
Recipe By : Sue Klapper
Posted to MC-Recipe Digest V1 #285
Date: Fri, 8 Nov 1996 08:22:19 -0600 (CST)
From: zeiss@maxvax.ci.austin.tx.us (Sherry Zeiss)
1/4 c Butter or margarine
1/2 c Brown sugar
2 tb Heavy cream
1/2 c 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 inch pie plate;
fill with apple mixture. Dot with butter. Cover with top crust. Flue
edges high; cut steam vents. Bake at 400 for 40 to 45 minutes or until
golden brown and apples are 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 top crust.
Return to the oven for 3 to 4 minutes or until bubbly. Serve warm. Source:
Taste of Home Magazine.
Recipe By : Sue Klapper
Posted to MC-Recipe Digest V1 #285
Date: Fri, 8 Nov 1996 08:22:19 -0600 (CST)
From: zeiss@maxvax.ci.austin.tx.us (Sherry Zeiss)
