2/3 c. brown sugar
4 tbsp. butter
2/3 c. pecan halves
Pastry for two unbaked pie shells
6 c. sliced apples
Juice of 1 lemon
1/3 c. brown sugar, firmly packed
1 tbsp. flour
1/2 tsp. cinnamon
1/2 tsp. apple pie spice
1/4 tsp. salt

In a 9 inch or 10 inch pie plate spread the 4 tablespoons of butter and the 2/3 cup of brown sugar that have been mixed together thoroughly and then arrange pecan halves in a pattern, pressing into sugar well. Cover the sugar and pecans with the pastry for one shell, spread the pastry well over the sugar mixture and up the sides of the pie plate with 1/2 inch hanging over the sides of plate all around. Combine the apples, lemon juice, brown sugar, flour, cinnamon, apple pie spice and salt and pile on the pastry layer, leveling as much as possible.

Cover with second pie crust. Fold bottom crust over top crust and flute to seal edges. Prick top of crust. Bake at 450 degrees for 10 minutes. Reduce to 350 degrees and bake for 30 to 45 minutes more. Remove from oven and cool. When syrup stops bubbling in pie pan invert pie onto a serving plate. Pecan design with brown sugar syrup will be the top now. Serve with ice cream.