1 c. chopped pecans
1/2 c. firmly packed brown sugar
1/3 c. butter, melted
15 oz. pkg. Pillsbury pie crusts
1 tsp. flour
6 c. (6 medium) sliced, peeled apples
1/4 c. sugar
2 tbsp. flour
1/2 tsp. cinnamon
1/8 tsp. nutmeg

Heat oven to 375°F. In 9 inch pie pan, combine pecans, brown sugar and butter; spread evenly over bottom of pan. Prepare pie crust according to package directions for two-crust pie, placing bottom crust over pecan mixture in pan.

In large bowl, combine apples, sugar, flour, cinnamon and nutmeg; mix lightly. Spoon into pie crust-lined pan. Top with second crust and

flute; cut slits in several places.

Bake at 375°F for 40 to 50 minutes or until crust is golden brown and apples are tender. (Place pan on foil or cookie sheet during baking to guard against spillage.) Cool pie upright in pan for 5 minutes. Place serving plate over pie; invert. Carefully remove pan. Some nuts may remain in pan; replace on pie with knife. Cool at least 1 hour before serving. Garnish as desired. 8 servings.