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I am recycling this post from one last year. This is my recipie for Candy Apple Pie. It's a great Autumn/Winter recipie. Enjoy.....Jenn

Candy Apple Pie
Ingredients:
6 cups thinly sliced granny smith apples
2 tablespoons lime juice
3/4 cup sugar
1/4 cup all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp salt
Pastry for double-crust pie (9 inch) I prefer Pillsbury brand!

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

In a bowl, toss apples with lime juice. Combine dry ingredients; add to apples and toss. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Add Filling; dot with butter. Roll out remaining pastry to fill top of pie; place over filling. Trim, seal and flute edges high. Cut slits in top. Bake at 400 degrees for 40-45 minutes or until golden 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 heat and stir in pecans. Pour over top crust. Bake 3-4 minutes more or untily bubbly. Serve warm.

NOTE: To keep the edges of your crust from burning while the pie is cooking, place aluminum foil around the edges of the pie for the first 20 minutes or so of baking time.