1/4 c. softened butter
1/2 c. pecan halves
2/3 c. firmly packed brown sugar

PASTRY FOR 2 CRUST PIE:

6 c. diced apples
2 tbsp. lemon juice
1 tbsp. flour
1/2 tsp. cinnamon and nutmeg
1/4 tsp. salt

Spread softened butter evenly over bottom and sides 9 inch pie plate. Press pecan halves evenly into butter. Pat brown sugar over pecans. Roll out 1 crust, place over sugar. Combine apples, lemon, flour and spices. Pour into pie plate keeping top level. Top with remaining crust. Fold edges together flush with rim. Prick top. Bake at 450 degrees for 10 minutes reduce to 350 degrees for 45 minutes. When bubbles stop and turn pie.