Praline Apple Pie

• 1 pkg. pie crust mix
• 6 cups thinly sliced, pared tart apples
• 3/4 cup white sugar
• 4 tbsp. flour
• 1/2 tsp. mace
• 1/4 tsp. salt
• 6 tbsp. butter or margarine
• 2 tbsp. lemon juice
• 1/2 cup (firmly packed) brown sugar
• 2 tbsp. cream
• 1/2 cup chopped pecans

Prepare pie crust mix, following label directions. Roll out half of pastry to a 12-inch round on a lightly floured pastry cloth or board. Fit into a 9-inch pie plate; trim overhang to 1/2 inch. Combine sliced apples with white sugar, flour, mace and salt in a large bowl; toss lightly to mix. Spoon into prepared pastry shell. Dot with 2 tablespoons of the butter or margarine and sprinkle with lemon juice. Roll out remaining pastry to an 11-inch round; cut several slits near center to let steam escape. Cover pie. Trim overhang to 1/2 inch; turn edges under, flush with rim. Flute to make a stand up edge. Bake at 400 degrees for 50 minutes or until pastry is golden and juices bubble up. Melt remaining 4 tablespoons butter or margarine in a small saucepan; stir in brown sugar and cream. Heat slowly to boiling; remove from heat. Stir in pecans. Spread over top of pie; return to oven. Bake 5 minutes longer or until topping bubbles and crust is richly glazed. Cool on a wire rack at least an hour before cutting.

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