INGREDIENTS:

1 cup of butter;

1 1/2 cups of pecan halves;

1 1/2 cup of light brown sugar

pie dough for double crust.

7 1/2 lbs. peeled, cored, and sliced apples

6 tbsps. lemon juice;

3 tbsps. flour;

3 cups of sugar;

1 1/2 cups of dark brown sugar;

1 tbsp. cinnamon;

1 1/2 tsps. nutmeg;

1 tbsp. vanilla.

METHOD:

1. Melt 3/4 cup of butter; spread over bottom and sides of three 9" deep-dish pie plates. Arrange pecans decoratively over butter; cover with brown sugar. Top with 1 layer pie dough; reserve.

2. Combine apples, lemon juice, flour, sugar, cinnamon, nutmeg and vanilla; pour over dough layer. Dot with remaining butter; cover with dough. Make air vents in dough; bake at 350 degree Fahrenheit for 45 minutes; or until golden. Cool 10 minutes: invert and serve warm or cool.
YIELD: 3 Pies (8 servings each)

NUTRITIONAL ANALYSIS PER SERVINGS: Calories 624; Protein 3.7 gm; Fat 27.7 gm; Saturated Fat 9.0 gm; Carbohydrate 94.8 gm; Cholesterol 20.7 mg; Sodium 362.6 mg; Dietary Fiber 4.0 gm; Calcium 44.3 mg; And Potassium