I finally typed out the recipe for the apple pie Andy made for Thanksgiving (and earlier; photo here). As I said before, it's his favorite because he gets the best of both worlds: an apple pie bottom crust and filling with an apple crisp topping.
This recipe is long but not difficult. Two notes: If the thought of Crisco skeeves you out as much as it does me, you can buy Spectrum organic trans-fat-free solid vegetable shortening at Whole Foods. (Although, to be fair, I see that Crisco now makes a trans-fat-free version, too.) Also, we can never find Pippin apples, so we just go with whatever looks good.
Apple Pie with Oatmeal-Pecan Topping
1 cup all-purpose flour
2 Tbsp firmly packed light brown sugar
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2” pieces
1/4 cup solid vegetable shortening
1/4 cup old-fashioned oats
1 Tbsp water
5 Pippin apples (about 2 lbs.), peeled, cored, thinly sliced
1/4 cup sugar
1 Tbsp all-purpose flour
1 tsp cinnamon
1/2 cup all-purpose flour
1/4 cup firmly packed light brown sugar
1 tsp cinnamon
1/4 tsp salt
6 Tbsp (3/4 stick) chilled unsalted butter, cut into 1/2” pieces
1/2 cup old-fashioned oats
3 Tbsp chopped pecans
Make crust: Combine first 4 ingredients in food processor. Add butter and shortening and process until mixture resembles coarse meal. Add oats and pulse to blend. Mix in water and process until moist clumps form. Gather dough into ball; flatten ball into disk. Wrap in plastic and refrigerate at least 30 minutes or up to 3 days. (If you do let it go that long, let it soften slightly at room temperature before continuing.)
Heat oven to 400°.
Make filling: Combine all ingredients in large bowl and toss well.
Make topping: Combine flour, brown sugar, cinnamon, and salt in food processor. Add butter and process until mixture forms small moist clumps. Mix in oats and pecans.
Roll out dough disk between sheets of waxed paper to 11” round. Peel off top sheet of paper. Invert dough into 9” glass pie dish. Peel off paper. Press dough into dish, patching any holes with your fingers. Trim dough, leaving a 1/2” overhang. Fold edges under and crimp decoratively. Spoon filing into crust. Sprinkle topping over filling.
Put pie in oven to bake. After 20 minutes, cover crimped edges with foil. Bake for another 35 minutes or so, until crust and topping are golden brown, apples are tender, and juices bubble thickly. Cool slightly. Serve warm with vanilla ice cream.