-
1
For the pie dough: Pulse the flour with the sugar and salt in a food processor.
-
2
Add the butter and shortening, and pulse just until the mixture resembles coarse meal.
-
3
Add the ice water, and process until the dough just starts to form a ball.
-
4
Transfer the dough to a floured work surface, and knead gently for 1 minute.
-
5
Pat the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
-
6
(The crust can be prepared a day ahead.
-
7
Soften slightly at room temperature before rolling out.)
-
8
On a lightly floured work surface, roll out the dough to an 11-inch round, about 1/4 inch thick.
-
9
Transfer dough to a 9-inch ceramic or glass deep-dish pie pan, and roll a rolling pin over the pan to trim the overhang.
-
10
Using a fork, prick the bottom of the pie shell all over, and refrigerate until firm, at least 20 minutes.
-
11
Preheat the oven to 350 degrees F.
-
12
For the filling: Toss the apples, lemon juice, sugar, flour, cinnamon, allspice, nutmeg, and salt in a large bowl.
-
13
Let the apple mixture sit out at room temperature for 10 minutes, then mound it in the pie shell.
-
14
For the topping: Mix the flour, oats, brown sugar, cinnamon, allspice, and salt in a large bowl.
-
15
Cut the butter into the mixture until it forms pea-sized lumps.
-
16
Stir in the pecans.
-
17
To assemble: Sprinkle the crumb topping on top of the mounded filling in the chilled pie crust, and place on a sheet tray.
-
18
(The dish will be so full that you may need to press the topping on around the edges.
-
19
Juice will definitely overflow the pie plate.)
-
20
Bake for 1 hour and 10 minutes, until the apples are tender and juicy.
-
21
Let cool for at least 10 minutes before serving warm.
-
22
Top each slice with vanilla ice cream.
