1/4 c. softened butter
1/2 c. pecan halves
2/3 c. firmly packed brown sugar

PASTRY FOR 2 CRUSTS:

6 c. sliced apples (about 2 1/2 lb.)
2 tbsp. lemon juice
1 tbsp. flour
1/2 c. sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt

Spread softened butter evenly on bottom and sides of a 9 inch pie plate. Press pecan halves, rounded side down, into butter. Pat brown sugar evenly over pecans.

Roll out pastry for 1 crust; place in pie pan over sugar; trim, leaving 1/2 inch overhang. Combine remaining ingredients; pour into pie pan. Top with remaining pastry; trim evenly with bottom crust; fold edges together, flush with rim; flute.

Prick top of pie with fork. Bake in hot oven 450 degrees for 10 minutes. Reduce heat to 350 degrees, bake 30-45 minutes longer or until apples are tender. Remove from oven. When syrup in pan stops bubbling, place serving plate over pie; invert. Carefully remove pie pan. Serve hot.