1/4 c butter or margarine, softened
2/3 c. pecan halves
2/3 c. firmly packed brown sugar
Pastry for double-crust 9" pie
6 c. peeled and sliced cooking apples (about 1 3/4 lb)
juice of 1 lemon
1/3 c. firmly packed brown sugar
1 tbs. all-purpose flour
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Spread butter in bottom of 9" deep-dish pieplate.
Arrange pecan halves, rounded sides down,
on bottom of pieplate;
gentle press into butter.
Sprinkle 2/3 c. brown sugar over pecans,
and gently press.
Roll half of pastry to 1/8" thickness on lightly floured surface;
transfer to a pieplate;
and press firmly onto bottom and sides of pieplate.
Trim off excess pastry along edges; set saide.
Combine apples and lemon juice in a large mixing bowl.
Combine 1/3 c. brown sugar and remaining ingredients
Sprinkle over apple mixture, and toss gently.
Spoon apple filling evenly into pastry shell.
Roll remaining pastry to 1/8" thickness;
transfer to top of pie.
Trim off excess pastry along edges.
Fold edges under, and flute.
Prick top of crust with a fork for steam to escape.
Bake at 450° for 10 min.
Reduce temperature to 350°, and bake
an additional 30-40 min.
Cool 5 minutes.
Place plate on top of pie, and invert.
Yield: one 9" pie.
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