- 2 (9 inch) pie shell
- 1/4 cup butter
- 1/2 cup pecan halves
- 1/2 cup packed brown sugar
- 5 large apples – peeled, cored and sliced
- 1 tablespoon lemon juice
- 1 tablespoon all-purpose flour
- 1/2 cup white sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 pinch salt
- Preheat oven to 400 degrees F (200 degrees C).
- Spread butter or margarine evenly on bottom and sides of a 9-inch pie plate. Press pecans, rounded side down, into butter layer. Pat brown sugar evenly over nuts, then lay one pastry shell over brown sugar layer.
- Place apples in a large bowl and sprinkle with lemon juice.
- In a small bowl combine flour, sugar, cinnamon, nutmeg, and salt. Mix well. Toss mixture with apples, coating thoroughly.
- Spread apples into pie plate. Cover apples with second pastry shell. Crimp edges of pastry and make steam vents in top.
- Bake in preheated oven for 50 minutes. Cool 5 minutes then place serving plate over top of pie; invert pie onto plate. Carefully remove pie pan. Serve warm or cool.