APPLE FILLING:

6 sliced med. tart apples
1 tbsp. fresh lemon juice
1/4 c. brown sugar, packed
2 tbsp. all-purpose flour
1 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. salt

CARAMEL TOPPING:

5 tbsp. soft butter
1/2 c. brown sugar
1/2 c. pecan halves (or any lg. nut)

Prepare one 9-inch double crust pie shell. Combine in mixing bowl, apples, lemon juice, brown sugar, flour, cinnamon, nutmeg and salt. Turn into pie shell. Pack down well. Cover with top crust. Seal and flute edges. Vent top with a fork. Bake at 375 degrees for 40 to 45 minutes.

Remove from oven and let cool for 10 minutes on rack. Invert onto serving dish. Cover with pecan halves.

In a medium saucepan, heat butter until melted, add brown sugar and stir until syrupy texture. Drizzle over the pecans and down sides of pie shell.