Here are two recipes from my files. They may be similar to the one you are searching for.

AUTUMN APPLE TART

Crust:
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup butter or margarine
1 egg, beaten
2 tablespoons milk
6 medium baking apples, peeled, cored and sliced 1/4 inch thick (use Granny Smith or Jonathan, if possible)

Topping:
1/3 to 1/2 cup sugar
2 tablespoons butter or margarine
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 tablespoons flour

Make crust by combining flour, baking powder, salt and sugar in medium-sized bowl. Cut in butter/margarine with pastry blender until mixture resembles fine crumbs. Combine egg and milk; add to flour/butter mixture. Stir to blend. With lightly floured hands, press dough into a 12-in. diameter tart pan (with removable bottom). Press dough up sides to form a 1-in. rim. (May use a 13-inch x 9-inch x 2-inch baking pan instead of tart pan.) Fill tart shell with overlapping apple slices, beginning at outer edge. Combine topping ingredients; sprinkle evenly over apples. Bake at 350 degrees for 50-60 minutes until apples are fork tender. Cut in wedges; serve warm or cool. Yield: 12 servings.

From "Country" Magazine, Aug/Sep 1988


CANDY APPLE PIE

6 cups thinly sliced peeled baking apples
2 tablespoons lime juice
3/4 cup sugar
1/4 cup flour
1/2 teaspoon ground cinnamon or nutmeg
1/4 teaspoon salt
Pastry for double-crust pie (9 inches)
2 tablespoons butter or margarine

Topping:
1/4 cup butter or margarine
1/2 cup packed brown sugar
2 tablespoons heavy cream
1/2 cup 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. pie plate; fill with apple mixture. Dot with butter. Cover with top crust. Flute edges high, cut steam vents. Bake at 400 degrees 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 and cream; bring to a boil, stirring constantly. Remove from the heat and stir in pecans. Pour over top crust. Return to the oven for 3-4 minutes or until bubbly. Serve warm. Yield: 8 servings

From "Taste of Home" Magazine, Aug/Sep. 1994