6	cups	peeled Granny Smith apple slices (about 2 1/2 pounds)
3	tbsp.	fresh lemon juice
2	tbsp.	butter or margarine, at room temperature
2/3	cup	pecan halves
1	cup	packed light-brown sugar
2		refrigerated ready-to-use pie crusts
1	tbsp.	all-purpose flour
1/2	tsp.	ground cinnamon
1/2	tsp.	ground nutmeg
1/4	tsp.	salt

Heat oven to 450 degrees.

Toss together apple slices and lemon juice in a large bowl until slices are well coated.

Spread butter over sides and bottom of a 9-inch glass pie plate. Arrange pecans, flat side up, in bottom of pie plate in a decorative pattern; press pecans into butter to hold in place.

Crumble 2/3 cup brown sugar evenly over bottom and sides of pie plate, covering pecans and butter. Gently cover sugar and pecans with 1 pie crust, pressing crust over sides and bottom of plate and being careful not to move pecans or tear crust.

Mix remaining 1/3 cup brown sugar, flour, cinnamon, nutmeg and salt in a small bowl. Add to apples; toss to mix.

Mound apple slices in pie crust in plate. Top with second pie crust. Crimp edges together; flute. Prick top crust in several places with a fork. Place pie plate on a large baking sheet.

Bake in heated 450 degree oven 10 minutes. Lower oven temperature to 350 degrees. Bake 40-45 minutes or until crust is golden. Let pie rest on a wire rack 5 minutes or until sugar stops bubbling around edges.

Invert a serving plate over pie; then invert pie plate and serving plate together. Carefully remove pie plate.

Makes 8 servings.