Candy apple pie

6      cups          thinly sliced peeled baking apples
   2      tablespoons   lime juice
     3/4  cup           sugar
     1/4  cup           flour
     1/2  teaspoon      ground cinnamon or nutmeg
     1/4  teaspoon      salt
                        Pastry for double crust pie, 9"
   2      tablespoons   butter or margarine
                        TOPPING:
     1/4  cup           butter or margarine
     1/2  cup           packed brown sugar
   2      tablespoons   heavy cream
     1/2  cup           chopped pecans

In a large bowl, toss apples with lime juice. Combine dry ingredinets. ADd
to the apples and toss lightly. Place bottom pastry in a 9' pie plate. Fill
with apple mixture. Dot with butter. Cover with top crust. Flute edges
high. Cut steam vents. Bake at 400 F. for 40-45 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 the top
crust. Return to the oven for 3-4 minutes or until bubbly. Serve warm. 
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