4 cups thinly sliced peeled apples
Oatmeal Pecan Crust (below)
3/4 cup sugar
1 TBSP cornstarch
1/4 Tsp salt
1/2 cup water
1/2 tsp vanilla extract
Oatmeal Pecan Topping (below)
Arrange the apple slices in the Oatmeal Pecan Crust. Combine the sugar, cornstarch and salt in a saucepan. Stir in the water and bring to a bowl over medium heat. Stir in the vanilla. Spoon evenly over the apples.
Crumble the reserved Oatmeal Pecan Topping over the apples. Bake at 375 degrees for 40 minutes, covering with foil during the last 15 minutes of baking time.
Oatmeal Pecan Crust and Topping
2 cups White Lily Flour
1 cup packed brown sugar
1/2 cup rolled oats
1/3 cup chopped pecans
1/2 tsp salt
3/4 cup (1 and 1/2 sticks) butter, melted
Mix the flour, brown sugar, oats, pecans and salt in a large bowl. Add the butter and mix well. Reserve 1 packed cup of the mixture for the topping. Press the remaining mixture over the bottom and side of a 9 inch deep dish pie plate.