Spread butter evenly onto bottom and side of a 9-inch pie plate. Press pecan halves, rounded side down, into butter. Pat brown sugar evenly over pecans.

On a lightly floured surface, use your hands to slightly flatten 1 ball of Pastry for Double-Crust Pie. Roll dough from center to edge into a circle about 12 inches in diameter. Place pastry over brown sugar, gently pressing down.

For filling, in a small bowl, combine granulated sugar, flour, and cinnamon. Arrange half of the apples on the pastry; sprinkle with half of the cinnamon mixture. Repeat layers of appleand cinnamon mixture. Trim pastry even with rim of pie plate.

Roll remaining dough into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place remaining pastry on filling; trim pastry to 1/2 inch beyond edge of pie plate. Fold top pastry under bottom pastry. Crimp edge as desired. Cover the edge of the pie with foil toprevent overbrowning during baking.

Place the pie on a baking sheet to catch juices. Bake in a 375 degree F oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until apples are tenderand crust is golden.

Cool for 5 minutes. Loosen edges of pie carefully and invert onto a serving platter. Cool. Serve with whipped cream or ice cream. Makes 8 servings.

In a large bowl, stir together 2 cups all-purpose flour and 1/2 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are peasize. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (6 to 7 tablespoons cold water total). Divide dough in half. Form each half into a ball.