-
1
Thinly slice 1/4 pound (1 stick) of the butter, and place in freezer until well chilled.
-
2
In the bowl of a food processor, combine 1 1/4 cups of the flour, salt, sugar and butter from freezer.
-
3
Pulse until mixture resembles coarse meal, about 10 seconds.
-
4
With machine running, add ice water drop by drop until the dough just holds together.
-
5
Transfer dough to a mixing bowl, and shape into a ball.
-
6
On a lightly floured surface, roll out dough to 1/8 inch thickness.
-
7
Fit into a nonstick or lightly buttered 9-inch pie plate, and trim the edge with a sharp knife.
-
8
Lightly cover with plastic wrap, and refrigerate.
-
9
In a large saute pan over medium heat, melt 3 tablespoons of the remaining butter.
-
10
Add apple slices, and saute until soft, 10 to 15 minutes.
-
11
Remove from heat, and allow to cool.
-
12
Heat oven to 325 degrees.
-
13
In a mixing bowl, combine pecans, raisins, cinnamon and 3/4 cup of light brown sugar.
-
14
Mix well.
-
15
Add apples, toss lightly and set aside.
-
16
Slice remaining 1/4 pound (1 stick) butter, and place in the bowl of a food processor.
-
17
Add remaining 1/2 cup flour, and pulse until mixture resembles coarse meal.
-
18
Transfer to a mixing bowl, and add remaining 3/4 cup light brown sugar, and oatmeal; mix well.
-
19
Spoon apple mixture into chilled pie shell.
-
20
Cover with oatmeal topping.
-
21
Bake on a middle oven rack until crust is golden brown and filling is slightly bubbly, about 1 hour.
-
22
Allow to cool before serving.
