A delightful twist on the classic apple pie, featuring a crispy pecan crumble topping.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking from the start.
Prepare your pie crust and place it in the pie plate, trimming and crimping the edges.
Chill the crust in the fridge for 15 minutes to prevent shrinking during baking.
In a large mixing bowl, combine the sugar, flour, cinnamon, nutmeg, allspice, and salt.
Mix thoroughly to ensure the spices are evenly distributed.
Add the apple slices to the bowl and toss until they are well coated.
Use a gentle tossing motion to avoid breaking the apple slices.
Transfer the apple mixture into the prepared pie crust.
Spread the apples evenly for uniform baking.
In another bowl, mix the brown sugar, flour, and pecans for the crumble topping.
Ensure the pecans are evenly coated with the mixture.
Cut in the cold butter using a pastry blender until the mixture resembles coarse crumbs.
Work quickly to keep the butter cold for a crisp topping.
Sprinkle the crumble topping evenly over the apple filling.
Press gently to adhere the topping to the apples.
Cover the edges of the pie crust with foil to prevent over-browning.
Use pre-cut foil strips for convenience.
Bake the pie in the preheated oven for 25 minutes.
Check halfway through to ensure even baking.
Remove the foil and bake for an additional 25-30 minutes, or until the topping is golden brown.
Rotate the pie halfway through for even browning.
Remove the pie from the oven and let it cool on a wire rack for about an hour before serving.
Cooling allows the filling to set for cleaner slices.
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