Candy apple pie is the only apple pie my husband will eat, but that’s all right since he makes it as often as I do. Like a combination of apple and pecan pie, it’s a sweet treat that usually tops off our holiday meals from New Year’s all the way through to Christmas!

Ingredients
6 cups thinly sliced peeled baking 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

TOPPING:
1/4 cup butter
1/2 cup packed brown sugar
2 tablespoons heavy whipping cream
1/2 cup chopped pecans

Method
In a large bowl, toss apples with lime juice.

Combine dry ingredients; add to the apples and toss lightly.

Line a 9-in. 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° 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; and stir in pecans.

Pour over top crust. Bake 3-4 minutes longer or until bubbly. Serve warm. Yield: 8 servings.

Candy apple pie