1 C. chopped pecans*
1/3 C. melted butter or margarine*
1/2 C. firmly packed brown sugar*
Crust for 2-crust pie (homemade or purchased)
3/4 C. granulated sugar
3 T. flour
6 C. thinly sliced peeled apples (I like Granny Smith apples)
1/8 tsp. Watkins Nutmeg
1/2 tsp. Watkins Cinnamon
1 T. butter
Heat oven to 375 degrees F.
In 9 inch deep dish pie pan, combine pecans and brown sugar, pour butter evenly over pecans and brown sugar. Place bottom crust over pecan mixture in pan.
Mix flour with granulated sugar. In large bowl combine apples with sugar-flour mixture, nutmeg, and cinnamon; mix lightly. Spoon into crust lined pan. Dot with pieces of butter. Top with remaining crust, fold edge of top crust under bottom crust and seal edges. Cut slits in top crust.
Bake 40 - 50 minutes or until apples are tender and crust is golden brown. Cover edge with foil last 20 minutes so it doesn't brown too quickly.
Remove from oven. Cool upright for 5 minutes. Place serving plate over pie pan and invert. Replace any nuts that stay in pan. Cool 1 hour.
*These items are placed in bottom of pie pan, prior to crust, please see directions above.