6 tablespoons (3/4 stick) butter, melted, divided
1/2 cup packed light brown sugar
1/2 cup chopped pecans
1 (15-ounce) package 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

6 tablespoons (3/4 stick) butter, melted, divided 1/2 cup packed light brown sugar 1/2 cup chopped pecans 1 (15-ounce) package 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

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

PREPARATION TIP: To make sure you don't have to do any oven cleanup, position a cookie sheet on the bottom oven rack to catch any juices that may leak from the pie while it's baking.