Pastry for 2 crust 9" pie
6-7 med. sliced apples
1 tbsp. cornstarch
1 tsp. cinnamon
3 tbsp. sugar
3 tbsp. butter
1/3 c. dark Karo syrup
Salt

TOPPING:

1/2 c. brown sugar
2 tbsp. flour
2 tbsp. softened butter
3 tbsp. dark Karo syrup
1 c. pecans

Fill bottom of pie shell with apples. Combine remaining ingredients and pour over apples. Place top crust and seal. Bake pie 45 minutes at 425 degrees. Remove before crust is "too" done.

Mix topping ingredients adding pecans last. Very gently spread topping over hot pie. Topping will be thick. Place pie on larger pan to catch possible drips. Return to oven for 10 minutes or until just bubbly. Do not over cook or topping turns to candy. Yield: 1 (9") pie. NOTE: Any 2 crust fruit pie will do. Peach is great.