Filling Ingredients
4 cups sliced, peeled apples (about 6 medium)
3/4 cup sugar
1/4 cup flour
1 tsp. cinnamon
1/4 tsp. salt
1/4 tbsp. butter or margarine

Topping Ingredients
1/4 cup butter or margarine
1/2 cup firmly packed brown sugar
2 tbsp. milk or half-and-half
1/2 cup chopped pecans

Pie Crust
1 pkg. refrigerated pie crusts or pie crust of your choice for a two-crust pie using a 9-inch pie pan

Directions
Prepare the pie crust according to the directions. Preheat oven to 425 degrees F.

In a large bowl, combine the apples, sugar, flour, cinnamon and salt. Toss lightly. Spoon the mixture into a crust lined pie pan. Dot with 2 tablespoonfuls of butter or margarine. Top with the second crust, seal edges and flute. Cut several slits in the top crust.

Bake at 425 degrees F. for 35 to 45 minutes or until the apples are tender and the crust is golden brown. Cover the edge of the crust with strips of aluminum foil after 15 minutes of baking to prevent excessive browning. Remove pie from the oven.

Melt 1/4 cup of butter or margarine in a small saucepan. Stir in the brown sugar and milk. Slowly bring this mixture to a boil. Remove from heat and stir in the pecans. Spread the mixture over the top of the pie. Place the pie on a cookie sheet. Return to oven and bake for an additional 2 to 3 minutes or until the topping bubbles. Cool at least 1 hour before serving. Makes 8 servings.