Pastry for 9-inch Two-Crust Pie
1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/3 cup butter, melted
2 tablespoons flour
6 cups sliced, peeled apples (4 big apples)
1/4 cup sugar
1/2 teaspoon nutmeg
1 teaspoon cinnamon
Heat oven to 375˚F.
Combine pecans, brown sugar, and butter; spread evenly over bottom of 9-inch pie pan.
Place bottom crust over pecan mixture in pan.
In a large bowl, combine flour, sugar, nutmeg and cinnamon. Mix in cut apples one at a time. Spoon into pie crust-lined pan. Top with second crust and flute; cut slits in several places.
Bake at 375˚F for 40 to 50 minutes or until crust is golden brown and apples are tender. (Place pan on foil or cookie sheet during baking to guard against spillage.) Cool pie upright in pan for 5 minutes. Place serving plate over pie; invert. Carefully remove pan. Some nuts may remain in pan; replace on pie with knife.
Cool at least one hour before serving. Garnish as desired.