Praline Apple Pie

1 recipe pie crust (to yield a 2-crust pie)

Filling:
6 cups Granny Smith apples, peeled, thinly sliced
3/4 cup granulated sugar
1/4 cup flour
1 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons butter or margarine

Topping:
1/4 cup butter or margarine
1/2 cup brown sugar, packed
2 tablespoons half-and-half
1/2 cup pecans, chopped

Prepare pie crust.

Heat oven to 350 degrees F.

Filling: In large bowl, combine apples, sugar, flour, cinnamon and salt; toss lightly. Spoon into pie crust- lined pan. Dot with 2 tablespoons butter or margarine.

Top with second crust and flute. Cut slits decoratively in several places.

Bake 50 to 55 minutes or until apples are tender and crust is golden brown. Remove from oven.

Topping: In small saucepan, melt butter or margarine. Stir in brown sugar and half-and-half. Slowly bring to a boil (takes several minutes). 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 one hour before serving.