Apple-Pecan Pie

• 1/4 cup butter or margarine, softened
• 2/3 cup pecan halves
• 1 cup firmly packed brown sugar, divided
• Pastry for 1 double-crust (9-inch) pie
• 5 medium-size cooking apples, peeled, cored, and thinly sliced
• 2 tablespoons lemon juice
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Vanilla ice cream (optional)

1. Spread butter evenly on bottom and sides of a 9-inch pie plate.
2. Arrange pecan halves around side and on bottom of pie plate, pressing into butter layer. Sprinkle 2/3 cup sugar over pecan layer in bottom thickness on a lightly floured surface. Place pastry over sugar pecan layer, leaving a 1/2-inch overhang around edge of pie plate. Set aside.
3. Combine apples and lemon juice in a large mixing bowl, and set aside.
4. Combine flour, cinnamon, nutmeg, salt, and remaining 1/8 cup sugar; mix well. Sprinkle over apples, tossing well. Spoon apple mixture into pastry shell.

butter, pecan halves, brown sugar, pastry, cooking apples, lemon juice, flour, ground cinnamon, ground nutmeg, salt, vanilla ice cream

Taken from www.myrecipes.com/recipe/apple-pecan-pie (may not work)