Apple Praline Pie *

1 box refrigerated pie crusts, two 9" crusts in box

6 cups (6 medium) thinly sliced peeled baking apples (I used honeycrisp)

3/4 cup sugar

1/4 cup all purpose flour

1 tsp ground cinnamon

1/4 tsp salt

1 Tbsp butter

1/4 cup butter

1/2 cup packed brown sugar

2 Tbsp half and half

1/2 cup chopped pecans

Soften crusts as directed on box.  Heat oven to 350.  Line 9" pie plate with one crust.  In large bowl, mix apples, sugar, flour, cinnamon and salt; toss lightly.  Spoon mixture into crust lined pie plate.  Cut up 1 Tbsp butter into small cubes and place, spread out, on top of filling.  Top with second crust; seal edge and flute.  Cut slits in several places in top crust.  Bake 50-55 minutes or until apples are tender and crust is golden brown.  Cover edge of crust with strips of foil after 15-20 minutes of bake time to prevent excessive browning. In 1 quart saucepan, melt 1/4 cup butter; stir in brown sugar and half and half.  Slowly heat to boiling; remove from heat.  Stir in pecans; spread over top of pie.  Place pie on cookie sheet.  Bake 5 minutes longer or until topping bubbles.  Cool at least 1 hour before servings.

Makes 8 servings