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

FILLING:

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

TOPPING:

1/4 c. butter
1/2 c. firmly packed brown sugar
2 tbsp. half & half
1/2 c. chopped pecans

Prepare crust as directed for 2-crust pie. Heat oven to 350 degrees. In large bowl, combine apples, sugar, flour, cinnamon, salt. Toss lightly. Spoon mixture into pastry-lined pan. Dot with butter. Top with second crust and flute. Cut slits in several places. Bake for 50-55 minutes until apples are tender and crust 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.