1 (15 oz.) pkg. refrigerated pie crusts
1 tsp. flour

FILLING:

6 c. peeled apples, finely sliced
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. brown sugar, firmly packed
2 tbsp. half and half
1/2 c. pecans, chopped

Prepare pie crust according to package directions for two-crust pie, using 9 inch pie pan. Heat oven to 350 degrees. In large bowl, combine apples, sugar, 1/4 cup flour, cinnamon and salt; toss lightly. Spoon 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 to 55 minutes or until apples are tender and crust is golden brown. Remove from oven. In small saucepan, melt 1/4 cup butter; stir in brown sugar and half and half. Slowly bring to a 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. Serves 10. 388 calories per serving.