1/4 c. butter, softened
1/2 c. pecan halves
1/2 c. brown sugar
Plain pastry for 2 crust 9 inch pie
4 lg. tart apples, peeled, cored and sliced (about 6 c.)
1 tbsp. lemon juice
1/2 c. sugar
1 tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Spread butter evenly on bottom and sides of 9 inch pie plate. Press nuts, rounded side down into butter on bottom of plate. Pat brown sugar evenly over nuts. Roll out pastry for bottom crust; place in pie plate over sugar. Sprinkle apples with lemon juice.

Combine flour, cinnamon, nutmeg and dash salt; toss with apples. Turn into pie plate; spread evenly to keep top level. Roll out remaining pastry; adjust over apples and seal. Prick top of pie with fork. Bake at 400 degrees for 50 minutes. Remove from oven; cool 5 minutes. Place serving plate atop pie; invert. Carefully remove pie plate. Serve warm or cool.