1In a 10-inch pie plate, combine pecans, brown sugar, and butter, spreading evenly over bottom of pan.
2Prepare the pie crust, flouring both sides. Place one crust over the top of mixture in pan, pressing the crust down around the sides of the pan.
3In a large bowl, mix apples, sugar, flour, cinnamon, and nutmeg. Toss lightly.
4Spoon apple mixture into the pie-crust lined plate. Add second pie crust and flute edges. Cut several slits in top for steam to escape and place on a cookie sheet.
5Bake pie in a preheated 375-degree oven for 40-50 minutes or until golden brown.
6After cooling about 5 minutes, place a serving plate over the pie and carefully invert. Remove the pie pan. If some nuts stick in the pan, gently remove them with a knife and replace them on the pie.
Cool at least 1 hour before serving.