4 tablespoons butter
1 cup pecan halves
1/2 cup brown sugar
1 teaspoon vanilla
1 tablespoon maple syrup
4 peeled, cored, sliced, tart apples
2 tablespoons white sugar
1/2 tablespoon lemon juice
1 teaspoon cinnamon
1 tablespoon flour
1 tablespoon currants
dash of salt
1 egg, beaten
2 9-inch pie crusts, unbaked

Spread butter on sides and bottom of non-stick pie plate. Press pecans, round side down, into butter. Mix brown sugar, vanilla, and maple syrup and pack tightly on top of pecans. Cover with a pie crust and press down. Mix apples, white sugar, lemon juice, cinnamon, flour, currants, and salt and spoon mix over dough. Brush edge with egg. Cover with another pie crust and pinch edges to pleat dough. Cut 4 slits in top.

Bake at 400 degrees F for 45 minutes. Cool 5 minutes and invert onto large plate and tap bottom.