recipe from Lisa @ The Cutting Edge of Ordinary - adapted from a recipe by Mr. Food
6 tablespoons butter, melted & divided
½ cup packed light brown sugar
½ cup chopped pecans
2 refrigerated pie crusts
1 cup granulated sugar
1/3 cup all purpose flour
¾ teaspoon cinnamon
5 large Granny Smith apples,
or other firm apples, peeled, cored and cut into ½ inch slices. (If you have an apple, peeler, corer machine, now it the time to use it)
Preheat the oven to 375. Coat a deep-dish pie plate with nonstick cooking spray and line it with parchment or waxed paper. Coat the paper with cooking spray also.
In a small bowl combine 4 tablespoons of melted butter, the brown sugar and the pecans. Mix well and spread evenly over the bottom of the pie plate. Place one of the crusts in the pie plate, pressing it firmly against the nut mixture and up the sides of the plate. Set aside.
In a large bowl, combine the granulated sugar, flour, cinnamon and the remaining 2 tablespoons of melted butter. Mix well. Add the apples in and toss gently to coat. Spoon into the piecrust.
Place the second crust over the apple mixture. Trim and fold the edges together to seal. Cut some slits in the top of the crust for venting.
Bake 1 to 1 ¼ hours or until crust is golden brown. Preparation Tip: To make sure you don’t have to do any cleanup, position a cookie sheet on the bottom oven rack to catch any juices that may leak from the pie while it’s baking. Mine did drip!
To invert the pie. I placed a plate that was larger than the pie on top of it and just flipped it over. Remove the pie plate then gently lift the paper. Allow to cool. Or if you can't wait, let it cool just a bit and dig in while it's still warm.