Combine butter and brown sugar. Spread mixture evenly on the bottom of a 9-inch pie plate (be sure to butter rim of pie plate). Arrange pecan halves in design, pressing into sugar. Cover with plain pastry. Trim, leaving 1/2 inch hanging over all around.
Combine flour, nutmeg, and cinnamon with apples and lemon juice; pile onto pastry, leveling as much as possible. Cover with second crust. Fold edges from first pastry and prick with a fork on top. Bake at 450° for 10 minutes. Reduce to 350°, and bake for 30–45 minutes or longer, until done to your liking. When syrup in pan stops bubbling (about 5 minutes), place serving plate over pie and invert. Remove pie plate. Serve with vanilla ice cream.
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