Praline-Apple Pie

Ingredients

• 0.5 cup firmly brown sugar light packed
• 0.3 cup butter 
• 2 tablespoons butter 
• 0.3 cup flour all-purpose
• 0.5 cup granulated sugar 
• 0.5 teaspoon ground cinnamon 
• 2 teaspoons juice of lemon 
• 0.5 cup pecans chopped
• 15 ounce piecrusts refrigerated
• 2 tablespoons whipping cream 
• 6 cups rome peeled sliced

Equipment

• sauce pan
• oven
• aluminum foil

Directions

1. Fit 1 piecrust into a 9-inch pie plate according to package directions.
2. Stir together sugar, flour, and cinnamon. Stir in apples; spoon mixture into crust. Dot with 2 tablespoons butter; sprinkle evenly with lemon juice. Top with remaining piecrust; fold edges under, and crimp.
3. Cut several slits in top.
4. Bake pie at 400 for 45 minutes on lower oven rack, shielding with aluminum foil after 30 minutes to prevent excessive browning.
5. Remove from oven, and let cool.
6. Melt 1/4 cup butter in a small saucepan; stir in brown sugar and whipping cream. Bring to a boil over medium heat, stirring constantly; cook 1 minute, and remove from heat. Stir in pecans, and let stand 5 minutes.
7. Slowly drizzle mixture over pie.