1 tsp flour
6 cups (about 6 medium) sliced, peeled apples
1/4 cup sugar
2 tbs flour
1/2 tsp cinnamon
1/8 tsp nutmeg

Heat oven to 375 degrees F. In a 9-inch pie pan, combine pecans, brown sugar, and margarine; spread evenly over bottom of pan. Prepare pie crust according to package directions for two-crust pie, placing bottom crust over pecan mixture in pan. In large bowl, combine apples, sugar, flour, cinnamon, and nutmeg. Spoon into pie crust-lined pan. Top with second crust. Seal edges together securely; flute. Cut slits in top crust. Bake at 375 degrees F. for 40 to 50 minutes or until crust is golden brown and apples are tender. (Place pan on foil or cookie sheet during baking to guard against spillage.) Cool pie upright in pan for 5 minutes. Place serving plate over pie; invert. Carefully remove pan. Some nuts may remain in pan; replace on pie with knife. Cool at least 1 hour before serving. Yield: 8 servings.