Pie crust for a two-crust pie

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 crust 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 butter. Top with second crust and flute; cut slits in several places. Bake at 350 degrees for 50 to 55 minutes or until apples are tender and crust is lightly browned. Remove from oven.

In small saucepan, melt butter; stir in brown sugar and half & 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. 8 servings.