- ¼ cup softened unsalted butter or margarine
- ½ cup pecan halves
- ⅔ cups brown sugar; firmly packed
- 2 9-inch pie crusts; unbaked
- 6 cups (about 2½ pounds) tart apples; sliced
- 2 tablespoons lemon juice
- 1 tablespoon all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon sea salt
- Preheat oven to 450ºF.
- Spread softened butter evenly on bottom and sides of 9-inch pie pan. Press pecan halves, rounded side down, into butter. Pat brown sugar evenly over pecans. Roll out enough pastry for 1 crust; place in pie pan over sugar; trim, leaving ½-inch overhang.
- In a large mixing bowl combine sliced apples, lemon juice, flour, sugar, cinnamon, nutmeg and salt. Pour into pie pan, keeping top level. Top with remaining pastry; trim even with bottom crust; fold edges together, flush with rim; flute. Prick top of pie with fork.
- Bake in a preheated oven for 10 minutes.
- Reduce heat to moderate, 350ºF.
- Continue baking for 30 to 45 minutes or 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.
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