Stir together 2 cups gingerbread mix and ¾ cup water until smooth. Set aside.
Stir together remaining gingerbread mix and brown sugar.
Cut in ¼ cup butter until mixture is crumbly.
Stir in chopped pecans. Set aside.
Combine apple pie filling and remaining ¼ cup butter in a large saucepan.
Cook, stirring often, over medium heat until butter is melted and filling is thoroughly heated.
Lightly grease an 11x7 baking pan.
Spoon hot pie filling mixture into the baking pan.
Spoon gingerbread mixture evenly over hot apple mixture.
Sprinkle with pecan mixture.
Bake for 30 to 35 minutes or until set.
Serve with ice cream.
I recommend using Betty Crocker brand 14.5 ounce Gingerbread Cake and Cookie Mix for this recipe.
Walnuts can be substituted for pecans if you prefer.
Tips --To "cut in" butter, put the flour and butter into a bowl. Use either a pastry blender, a fork, or two knives to cut the butter until the mixture of flour and butter resembles coarse crumbs. The butter pieces will be approximately the size of peas. If you're a visual learner, like me, here's a great video that shows exactly how to cut in butter.Place the baking pan on a cookie sheet to catch any pie filling that might accidentally bubble over during the baking time.You can make the recipe in advance up to adding the pecan streusel on top. Store the base and the streusel separately in the refrigerator. When ready to bake, remove from the fridge and allow it to sit at room temperature for about 30 minutes. Add the streusel to the top and bake as instructed.Cover any leftovers with foil or plastic wrap and refrigerate for up to three days. Reheat individual portions in the microwave.