Candy Apple Pie

6 c thinly sliced peeled baking apples
2 T lime juice
3/4 c sugar
1/4 c all-purpose flour
1/4 t ground cinnamon
1/4 t ground nutmeg
1/4 t salt
Pastry for double-crust pie (9 inches)
2 T butter

Topping:
1/2 c butter
1 1/2 c brown sugar
3 T heavy cream (or evaporated milk)
1/2 c chopped pecans

In a large bowl, toss apples with lime juice. Combine dry ingredients; add to the apples and toss lightly. Place bottom pastry in a 9-in oie plate; fill with apple mixture. Dot with butter. Cover with top crust. Flute edges high; cut steam vents. Bake at 400 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 until it is dissolved. Then add the cream; bring just to a boil, stirring constantly. Remove from heat and stir in pecans. Pour over top crust. Return to oven for 3-4 minutes or until bubbly. Serve warm.