6 apples, cored, peeled & quartered
1 c. toasted pecan halves
1 c. maple syrup
1 (9") unbaked pie shell
3 tbsp. sugar
2 tsp. cornstarch
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1/2 c. coffee cream

TOPPING:

1 c. flour
1/2 c. brown sugar
1/2 tsp. cinnamon
1/4 c. corn oil

Preheat oven to 400 degrees. In a large saucepan, cook apples and nuts about 10 minutes, turning occasionally. With slotted spoon, remove and place in pie crust. Cook syrup into about 1/2 (boil 7 minutes). Pour syrup over apples; mix sugar, cornstarch, spices and cream together; cover apples with this mixture. Combine topping and sprinkle over top. Bake for 30-45 minutes. Makes 6-8 servings.