Apple Pecan Pie

1/4 cup butter, softened
1/2 cup pecan halves
2/3 cup brown sugar
pastry for 2 crust pie
6 cups sliced apples
2 Tbs lemon juice
1 Tbs flour
1/2 cup sugar
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp salt

Preheat oven to 450 °F.

Spread softened butter evenly on bottom and sides of 9-inch pie pan. Press pecan halves into butter. Pat brown sugar evenly over pecans. Roll out enough pastry for one crust; place in pie pan over sugar, trim, leaving 1/2-inch overhang. Combine apples, lemon juice, flour, sugar, spices, and salt; pour into pie pan, keeping top level. Top with remaining rolled-out pastry; trim even with bottom crust, seal edges up. Prick top with fork. Bake for 10 minutes at 450 °F, then turn down oven to 350 °F for 30-45 minutes. Remove from oven. When syrup stops bubbling, place serving plate over pie and invert. Carefully remove pie pan. Serve warm.