Spread butter evenly on bottom and sides of a 9-inch pie plate.
Arrange pecan halves around side and on bottom of pie plate, pressing into butter layer. Sprinkle 2/3 cup sugar over pecan layer in bottom thickness on a lightly floured surface. Place pastry over sugar pecan layer, leaving a 1/2-inch overhang around edge of pie plate. Set aside.
Combine apples and lemon juice in a large mixing bowl, and set aside.
Combine flour, cinnamon, nutmeg, salt, and remaining 1/8 cup sugar; mix well. Sprinkle over apples, tossing well. Spoon apple mixture into pastry shell.