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

In 9 inch pie pan, combine pecans, brown sugar and butter; spread evenly over bottom of pan. Prepare pie crusts according to package directions for two crust pie, placing bottom crust over pecan mixture in pan. Heat oven to 375°F. In large bowl, combine apples, sugar, flour, cinnamon and nutmeg, mixing lightly. Spoon into crust lined pan. Top with remaining pie crust; fold edge of top crust under bottom crust. Press together to seal; flute edge. Cut slits in top crust.

Bake at 375°F for 40-50 minutes or until apples are tender and crust is deep golden brown. Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning. (Place foil or cookie sheet on lowest oven rack during baking to guard against spills.) 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 a knife. Cool at least 1 hour before serving.