1/4 c. soften butter
1/2 c. pecan halves
1/2 c. brown sugar, packed
Pastry for 2 crust 9 inch pie
6 c. sliced, pared all-purpose apples
1/2 c. sugar
2 tbsp. flour
1/2 tsp. ground cinnamon
Dash of ground nutmeg

Spread butter over bottom and up sides of 9 inch pie plate. Press pecan halves, rounded side down, into butter. Sprinkle evenly with brown sugar; pat gently. Divide pastry almost in half. Roll out larger half on floured surface to 13 inch circle. Line prepared pie plate with pastry. Trim edge to 1/2 inch beyond rim of pie plate. Combine apples, sugar, flour, cinnamon, and nutmeg in bowl; mix well. Spoon into prepared pie plate.

Roll out remaining pastry to 11 inch circle. Place over filling and trim edge to 1 inch beyond rim of pie plate. Fold top crust under lower crust and form a ridge. Flute edge. Cut slits on top. Bake in 400 degree oven for 50 minutes or until apples are tender. Cool on rack 5 minutes. Place serving plate over pie; invert. Carefully remove pie plate. Cool on rack.