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.
Note: A couple days before Thanksgiving 2008, I decided to try a different recipe for pie crust. But I do prefer a crust with butter, so on Thanksgiving I made this one instead. The person who posted that recipe also has this handy tutorial on rolling out pie dough; I followed it and had a much easier time than I usually do. Both recipes came out pretty good; I guess the answer is, use whatever crust recipe you like. :-)
Filling:
4-6 tart green apples (I use Granny Smith)
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 peel and core them first, then cut them into pieces no larger than bite-size (no more than 1/2-3/4" on a side). 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. I actually usually find two to be plenty, but it really depends on the size of your pie pan.
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 (note: this is really a good idea as I've had drips) 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. If you don't plan to serve it immediately, store at room temperature or in the refrigerator. Heat a slice for 30 seconds or so in the microwave before serving.