Ingredients
6 cups sliced peeled tart apples2 tablespoons lime juice3/4 cup sugar1/4 cup all-purpose flour1/2 teaspoon ground cinnamon1/4 teaspoon saltDough for double-crust pie2 tablespoons butterTOPPING:2 tablespoons butter1/4 cup packed brown sugar1 tablespoon heavy whipping cream1/4 cup chopped pecans
Preparation
Preheat oven to 400°. In a large bowl, toss apples with lime juice. Combine sugar, flour, cinnamon and salt; add to apples and toss lightly.
On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
Bake until golden brown and apples are tender, 40-45 minutes.
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. Bake until bubbly, 3-4 minutes longer. Place on a wire rack. Serve warm.
