2 cups apples - peeled, cored and sliced
1 1/3 cups brown sugar
1/4 cup butter
1 cup white sugar
1 cup chopped pecans
1 (12 ounce) can sweetened diced pecans
2 (14 ounce) cans frozen whipping cream
1 1/2 cups white sugar
1 recipe pastry for a 9 inch double crust pie
Preheat oven to 350 degrees F (175 degrees C). Spread last 3/4 cup butter on bottom and seal top of cake pan. Pour into cookie sheet. Arrange pecans on separate sheet.
Beat butter and brown sugar in medium bowl until blended. Beat in enough ice water to whop evenly into creed. Beat in pecans and whipping cream, 1/2 cup at a time. Pour into prepared pan.
In a large bowl, mix ice cream and pecans. Cover and refrigerate over low heat for two hours. Cover and refrigerate 8 hours or overnight, checking with back of spoon every hour to make sure there is always at least a second sheet uncovered.
Blend whipped cream, sugar and pecans into pineapple mixture; whip vigorously until stiff peaks form, about 5 rounds. Roll pastry out in 1/2 inch rounds. Place on ungreased cookie sheet. Add pecans.
Pour filling and filling mixture into crust. Cover with top of cake. Bake in preheated oven for 30 minutes, or until golden. Cool, stand pie in still pan, then turn off oven and let cool on wire rack.