Preventing Soggy Bottom

In this recipe, spreading half the pecan mixture over the bottom pastry before adding apple filling creates a crucial barrier between wet fruit and crust. Pecans are naturally low in moisture and high in oil making them ideal for absorbing excess liquid that apples release during baking. The toasted nuts also provide textural contrast against soft fruit. 

Combine roughly chopped pecans with brown sugar melted butter maple syrup vanilla and salt until well coated. Spread this mixture evenly over bottom pastry creating complete coverage with no gaps. Add prepared apple filling on top then finish with remaining pecan mixture on top layer. This double pecan approach ensures nuts come through really well throughout the pie while bottom layer specifically prevents moisture from making pastry soggy. The technique works with other nuts like walnuts or almonds. The result is crispy golden pastry that maintains texture even after cooling.