1/4 c. butter
2/3 c. pecan halves
2/3 c. firmly packed brown sugar
Pastry for double crust 9" pie
6 c. peeled & sliced cooking apples (about 1 3/4 lb.)
Juice of 1 lemon
1/3 c. firmly packed brown sugar
1 tbsp. all-purpose flour
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Spread butter in bottom of a 9 inch, deep-dish pie plate. Arrange pecan halves, rounded sides down, on bottom and gently press into butter. Sprinkle 2/3 cup brown sugar over pecans and press gently.

Roll half of pastry to 1/8 inch thickness on a lightly floured surface; transfer to pie plate and press firmly onto bottom and sides. Trim off excess pastry along edges; set aside.

Combine apples and lemon juice in bowl. Combine remaining brown sugar and ingredients. Sprinkle over apple mixture; toss gently. Spoon filling into pastry shell.

Roll remaining pastry to 1/8 inch thickness; transfer to top of pie. Fold edges under and flute. Prick top of crust with fork for steam to escape. Bake at 450 degrees for 10 minutes. Reduce temperature to 350 degrees and bake 30-40 minutes. Cool 5 minutes. Place plate on top of pie and invert.