Apple Praline Pie

Fresh apples are baked into a beautiful caramel praline two-crust pie! 15 oz. pkg. Pillsbury All Ready Pie Crusts
1 tsp. flour

FILLING:
6 cups thinly sliced, peeled apples
3/4 cup sugar
1/4 cup flour
1 tsp. cinnamon
1/4 tsp. salt
2 tbsp. margarine or butter

TOPPING:
1/4 cup margarine or butter
1/2 cup firmly packed brown sugar
2 tbsp. half-and-half
1/2 cup chopped pecans

Prepare pie crust according to package directions for two-crust pie.

Heat oven to 350 degrees.

In large bowl combine apples, sugar, flour, cinnamon and salt; toss lightly. Spoon apple mixture into pastry-lined pan. Dot with margarine. Top with second crust and flute; cut slits in several places.

Bake at 350 degrees for 50-55 minutes or until apples are tender and crust is lightly browned. Remove from oven.

In small saucepan, melt margarine; stir in brown sugar and half-and-half. Heat slowly to boiling. Remove from heat; stir in pecans. Spread over top of pie. Place on cookie sheet.

Return to oven; bake 5 minutes longer or until topping bubbles. Cool at least 1 hour before serving.

TIP: Cover edge of pie crust with strip of foil during last 10-15 minutes of baking if necessary to prevent excessive browning.

Yield: 8 servings