In a large bowl, toss apples with lime juice. Combine dry ingredients; add to the apples and toss lightly. Place bottom pastry in a 23 cm pie plate; fill with apple mixture. Dot with butter. Cover with top crust. Flue edges high; cut steam vents. Bake at 200ºC or 40 to 45 minutes or until golden brown and apples are tender. Meanwhile, for topping, melt butter in a small saucepan. Stir in brown sugar and cream; bring to a boil, stirring constantly. Remove from the heat and stir in pecans. Pour over top crust. Return to the oven for 3 to 4 minutes or until bubbly. Serve warm.