Caramel Apple Pie

Caramel Apple Pie (picture taken from google-I forgot to take a picture of mine. Quite frankly it was much messier than this, but it was delicious!)

6 cups apples peeled and thinly sliced (about 8 apples)

1 Tbsp. lime juice

¼ Cup flour

¾ Cup sugar

¼ tsp salt

½ tsp cinnamon

1/8 tsp nutmeg

Pastry for a 2 crust pie

2 Tbsp butter

¼ cup butter

2 Tbsp. heavy cream

½ C brown sugar

½ C pecans, chopped (optional)

Sprinkle apples with lime juice. In a separate bowl, combine flour, sugar, salt, and spices. Sprinkle over apples and lightly toss. Place in a 10-inch deep pie plate lined with unbaked pie crust. Dot with 2 Tbsp. butter. Top with pie crust pastry. Seal and crimp the edges. Bake at 400 degrees for 40-45 minutes. In a saucepan, combine ¼ cup butter, heavy cream and brown sugar. Stir on medium heat and bring to a boil for two minutes. Pour over hot pie and sprinkle with pecans if desired. Place on a baking sheet or foil. Return to oven for an additional 3-4 minutes until caramel bubbles. Serve warm. Note: Rome Beauty of Braeburn apples work best in this pie.