| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Apples | 8 | Servings | |
INGREDIENTS
| 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 |
| 1/4 | c | Butter or margarine |
| 1/2 | c | Brown sugar |
| 2 | tb | Heavy cream |
| 1/2 | c | Pecans |
INSTRUCTIONS
TOPPING 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)
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