If making crust from scratch: Prepare your pie crusts. On a lightly floured surface, roll out both crusts to 12-inch diameter circles. Transfer to parchment paper and chill for 30 minutes. Otherwise, if using store bought, allow to soften so you can unroll them.

Preheat oven to 400°F and start on the filling.

Fill a medium saucepan with about 1 inch of water. Add the sliced apples. Cover and bring to a boil over medium-high heat, then continue cooking for about 3-4 minutes, stirring occasionally, until the apples are just beginning to turn opaque around the edges. Do not overcook; you want them to be slightly softened but not cooked all the way through. Cook time depends on how thick the apples are sliced. Drain well and set aside.

In the bottom of a 9-inch pie plate, stir together the melted butter and ½ cup of the brown sugar. Spread the mixture evenly in the bottom of the pie plate, then sprinkle the pecans over the top.

Place one of the chilled crusts over the pecans in the pie plate, allowing the edges to hang over.

Sprinkle the drained apples with the remaining ¾ cup brown sugar and the cinnamon and toss to coat. Spread in the pie plate over the crust.

Place the remaining crust on top. Seal and flute or crump the edges. Do not vent the crust.

Transfer the pie to a rimmed baking sheet to catch any juices that may boil over. Bake at 400°F for 10 minutes, then lower the oven temperature to 350°F and continue baking for an additional 30-45 minutes, or until the crust is golden and cooked through and the juices are syrupy and bubbly around the edges. If the edges of the pie start to brown too much during baking, cover lightly with a pie shield or aluminum foil. Note that bake time will vary, depending on the brand of pie crust (or if it’s homemade).

Cool no more than 10 minutes then invert onto a serving platter to release. Cool completely before serving.