15 oz. pkg. Pillsbury all-ready pie crusts
1 tsp. flour

FILLING:

6 c. thinly sliced, peeled apples
3/4 c. sugar
1/4 c. flour
1 tsp. cinnamon
1/4 tsp. salt
2 tbsp. butter

TOPPING:

1/4 c. butter
1/2 c. firmly packed brown sugar
2 tbsp. half & half
1/2 c. 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 pie crust-lined pan. Dot with 2 tablespoons butter. 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 1/4 cup butter. Stir in brown sugar and half & half. Slowly bring to boil; remove from heat. Stir in pecans, spread over top of pie. Place on cookie sheet. Return to oven, bake an additional 5 minutes or until topping bubbles. Cool at least 1 hour before serving. 8 servings.