1 c. chopped pecans
1/2 c. firmly packed brown sugar
1/3 c. butter, melted
2 pie crust of your favorite recipe (store bought okay)
6 c. sliced, peeled apples (pears tastes best)
1/2 c. sugar
2 tbsp. flour
1/2 tsp. cinnamon
1/8 tsp. nutmeg

In 9" pie pan, combine pecans, brown sugar and butter; spread evenly over bottom of pan. Place rolled out pie crust over pecan mixture in pie pan.

In large bowl, combine apples (pears), sugar, flour, cinnamon and nutmeg. Spoon into pie crust lined pan. Top with second crust; fold edges of top crust under bottom crust. Seal edges together securely; flute with fork. Cut slits in top crust. Bake at 375 degrees for 40 minutes or until crust is golden brown and fruit is tender.

NOTE: (Place pan on foil or cookie sheet during baking to catch spillage.) Cool pie upright in pan for 5 minutes. Place serving plate over pie and INVERT. Carefully remove pan; some nuts may remain in pan, replace on pie with knife. Cool at least 1 hour before serving. Yield: 8 servings. Unique and delicious.