This Recipe comes to us from Judy Rupple.

Those who attended the February Charity Knit-In had a chance to taste test this pie.  We all thought it was VERY good!

Judy saw the recipe on TV and went to www.mrfood.com to print off the recipe.

Serving:        6 to 8
Prep Time:    20 minutes
Cook Time:    75 minutes
Total Time:    95 minutes

INGREDIENTS:

6 tablespoons (3/4 stick) butter, melted, divided
1/2 cup packed light brown sugar
1/2 cup chopped pecans
1 package (15 ounces) folded refrigerated pie crusts
1 cup granulated sugar
1/3 cup all-purpose flour
3/4 teaspoon ground cinnamon
5 large Granny smith or other firm apples, peeled, cored and cut
   into 1/2 - inch wedges

DIRECTIONS:

1. Preheat the oven to 375*F.  Coat a deep-dish pie plate with nonstick cooking spray and line it with waxed paper.  Coat the waxed paper with cooking spray.
2. In a small bowl, combine 4 tablespoons butter, the brown sugar, and pecans; mix well and spread evenly over the bottom of the lined pie plate.  Unfold 1 pie crust and place it in the pie plate, pressing the crust firmly against the nut mixture and sides of the plate; set aside.
3. In a large bowl, combine the granulated sugar, flour, cinnamon and the remaining 2 tablespoons of butter; mix well.  Add the apples and toss gently to coat.  Spoon into the pie crust.
4. Unfold the second pie crust and place over the apple mixture.  Trim and fold the edges together to seal.  Using a knife cut four 1-inch slits in the top crust.
5. Bake for 1 to 1 1/4 hours, or until the crust is golden.  Carefully loosen the waxed paper around the rim and invert the pie onto a serving plate while still hot.  Remove the waxed paper and allow to cool slightly.  Than cut into wedges and serve warm.  Or allow to cool completely before serving.