This recipe came from a country cookbook whose name I do not know. It makes a really tasty pie; even people who have said that they did not like apple pie have enjoyed it. It does take some work; I find that it is easier with two (or more) people working -- one to make the crust and the other to cut up the apples and prepare the filling.
Crust:
1 1/2 cups sifted flour
1/2 cup butter, softened but not melted
3 tablespoons cold milk
touch of salt (optional)
Knead flour and butter until mixture forms pea-sized lumps; add milk to moisten. Add salt (if desired; I've left it out with no ill results, but it was in the original recipe) and knead until dough is smooth.
My preference for the crust is to double the recipe above for a thicker crust; otherwise it can be difficult to roll out because it has to be so thin. Either way, separate the dough into two balls, using about 2/3 for the bottom and the remaining 1/3 for the top. Roll out between two sheets of waxed paper and line the bottom of a pie pan with the dough, cutting off the excess. Roll out the top crust (using the pie pan to cut it evenly) and set aside.
Filling:
4-6 tart green apples (I use Golden Delicious)
1/4 cup butter, melted
3/4 cup light brown sugar, separated into 1/2 cup and 1/4 cup
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/2 cup finely chopped pecans
Cut apples into small pieces. I usually core them first, then cut them into pieces no larger than bite-size (no more than 1/2-3/4" on a side), also removing the skin as I go along. It's best to put the apples directly into the pie pan as you chop them, so you know when you have enough to fill the pan; remember to leave some space for the crust. Four apples is usually plenty.
In a large bowl, mix apples with 1/4 cup brown sugar and the spices. Pour the melted butter into the crust lining the bottom of the pie pan. Spread the 1/2 cup brown sugar evenly around the pan in the butter, followed by the pecans. Add apple mixture; best to keep the excess juice in the bowl from getting into the pan because there will be plenty from the apples as the pie cooks. Put the second layer of crust on top and poke it several times with a fork to vent it and prevent your pie from exploding in the oven. Place pie pan on cookie sheet and bake at 450 degrees for 10 minutes, then lower oven temp to 350 and bake an additional 45 minutes. (The initial hot bake helps caramelize the butter, sugar, and pecan layer at the bottom of the pie.) Allow to cool a bit and serve plain or with ice cream or whipped cream.