Wednesday, June 9, 2010

Candy Apple Pie

I pulled this recipe out of an issue of Backyard Living quite a few years ago. As I've said before, with our kids having their birthdays so close together, we often have anything but cake to celebrate. Our son has asked for pie for his birthday...half apple & half cherry...when I think apple pie, this is the recipe that comes to mind. Enjoy!

6 cups thinly sliced peeled tart apples
2 Tablespoons lime juice
3/4 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon or nutmeg
1/4 teaspoon salt
Pastry for double-crust pie (9 inches)
2 Tablespoons butter

1/4 cup butter
1/2 cup packed brown sugar
2 Tablespoons heavy whipping cream
1/2 cup chopped pecans

In a large bowl, toss apples with lime juice. Combine dry ingredients; add to the apples and toss lightly. Line a 9-inch 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 high; cut slits in pastry. Bake at 400 degrees for 40-45 minutes or until golden brown and apples are tender.

Meanwhile, melt butter in a small saucepan. Stir in brown sugar and cream; bring to a boil, stirring constantly. Remove from the heat; stir in pecans. Pour over top crust. Bake 3-4 minutes longer or until bubbly. Serve warm.

*While you might be tempted to not use heavy whipping cream because it only calls for 2 Tablespoons, it is better if you do use it. Rather than having the remainder of the heavy cream go to waste, I whip it with a bit of sugar & vanilla and serve it with the pie. :)

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