Caramel Apple Pie

6 Cups apples, peeled and thinly sliced (about 8 apples)
1 Tablespoon lime juice
1/4 Cup flour
3/4 Cup sugar
1/4 Teaspoon salt
1/2 Teaspoon cinnamon
1/8 Teaspoon nutmeg
Pastry for a two crust pie
2 Tablespoon butter
1/4 Cup butter
2 Tablespoon heavy cream
1/2 Cup brown sugar
1/2 Cup pecans, chopped optional

Sprinkle apples with lime juice. In a separate bowl, combine flour, sugar, salt, and spices. Sprinkle over apples and lightly toss. Place in a 10-inch deep dish pie plate lined with an unbaked pie pastry crust. Dot with 2 tablespoon butter. Top with pie crust pastry. Seal and crimp the edges. Bake at 400 degrees for 40-45 minutes. In a saucepan, combine 1/4 cup butter, heavy cream, and brown sugar. Stir on medium heat and bring to a boil for 2 minutes. Pour over hot pie and sprinkle with pecans. Place on a baking sheet or foil. Return to oven for an additional 3-4 minutes until caramel bubbles. Serve warm with ice cream.

Note: Rome Beauty or Brae burn apples taste the best in this pie.