2 refrigerated pie crusts for 9 inch pies (or your favorite homemade pie dough)
6 tablespoons butter, melted, divided
½ cup packed brown sugar
½ cup chopped pecans
8 cups peeled and thinly sliced apples
1 cup sugar
⅓ cup flour
1 teaspoon ground cinnamon
½ cup powdered sugar
2 to 3 teaspoons milk or water
Line a 9-in. deep-dish pie plate with aluminum foil, leaving the extra foil hanging beyond the edge of the pan. Coat the foil with cooking spray.
Combine 4 tablespoons melted butter, brown sugar and pecans; spoon into prepared pie plate.
In a large bowl, combine the apples, sugar, flour, cinnamon, and remaining butter. Mix together gently.
Place one pie crust over nut mixture, pressing firmly against mixture and sides of plate. Cut off excess pie dough, but leave about 1 inch of dough beyond plate edge. Fill the pie dough with apple mixture.
Place the remaining pie dough over the filling. Cut off the excess dough to ¼ an inch beyond pan edge. Fold the bottom crust over top crust; seal and flute edges. Cut four 1-in. slits in top crust.
Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown. If necessary, cover the edges of the pie with aluminum foil for the last 15-20 minutes to prevent them from getting too brown.
Cool the pie for 15 minutes on a wire rack. Invert it onto a serving platter and carefully remove the foil. Combine the powdered sugar and water, then drizzle the glaze over top the pie.