2 c. all-purpose flour
1 c. firmly packed brown sugar
1/2 c. regular oats, uncooked
1/2 tsp. salt
1/3 c. chopped pecans
3/4 c. butter, melted
4 c. peeled and thinly sliced cooking apples (about 3 apples)
3/4 c. sugar
1 tbsp. cornstarch
1/4 tsp. salt
1/2 c. water
1/2 tsp. vanilla extract

Combine first 5 ingredients in a large bowl; add butter, and stir until blended. Measure 1 cup firmly packed mixture; set aside for pie topping. Press remaining mixture in bottom and up sides of a 9-inch deep-dish pie plate. Arrange apple slices in pie plate; set aside.

Combine 3/4 cup sugar, cornstarch, and 1/4 teaspoon salt in a saucepan; stir in water. Cook over medium heat until mixture boils. Stir in vanilla. Pour hot mixture evenly over apples; crumble reserved topping mixture over pie.

Bake at 375 degrees for 40 minutes, covering with aluminum foil the last 15 minutes, if necessary. Serve with ice cream. Yield: one 9-inch pie.