Candy Apple Pie
Buy several frozen pie pastry packages when on sale and freeze for up to 6 months. When making a 2-crust pie, the pastry should be thawed before adding the top crust.
3/4 cup sugar
1/4 cup all-purpose flour
1/2 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
6 cup tart apples, peeled, thinly sliced
2 pie pastry crusts
2 Tbsp butter or margarine
1/2 cup brown sugar
2 tsp whipping cream
1/2 cup pecans
Preheat oven to 400°F. Mix sugar, flour, cinnamon, nutmeg and salt in a large bowl. Add apples and toss to coat. Spoon into a pastry-lined 9-inch pie plate. Dot top with butter; sprinkle with lemon juice.
Top pie with second pastry crust; seal edges and cut vents. Bake for 40 minutes or until golden brown.
Meanwhile, for candy topping, mix butter, brown sugar and whipping cream in a microwave-safe measure. Microwave on MEDIUM for 2 minutes. Stir in pecans. Microwave on HIGH for 1 minute.
Spoon candy topping over top of hot pie. Bake for 2 minutes longer. Serve warm.
If you bake the pie in a glass pie plate, you can reduce the baking time in step 2 to 30 minutes.