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

Spread batter over bottom and sides of 9-inch pie pan. Press pecan halves, rounded side down, into butter. Sprinkle evenly with brown sugar; pat gently. Roll out enough pastry for bottom crust; place over brown sugar.

Combine apples, sugar, flour, cinnamon and nutmeg; spoon into pie pan. Roll out remaining pastry; place over apples. Trim to fit. Seal edges. Flute edges and prick top. Bake at 400 degrees for 50 minutes or until apples are tender. Cool on rack 5 minutes. Place serving plate over pie; invert. Carefully remove pie pan. Serve warm or cool.