Honeycrisp Apple Pie

Preheat oven to 425°F with oven rack in lowest position. Line a large rimmed baking sheet with aluminum foil.

Stir together oats, pecans, brown sugar, 1/3 cup of the flour, 1/2 teaspoon of the salt, and 1/2 teaspoon of the cinnamon in a medium bowl until combined. Add butter, and using your fingers, rub butter into flour mixture until well incorporated and mixture begins to clump. Refrigerate oat mixture until ready to use.

On a lightly floured surface, stack both pie crusts on top of each other, and roll into a 13-inch circle. Transfer to a 9 1/2-inch pie plate, pressing into bottom and up the sides. Fold edges under, and crimp, if desired. Refrigerate crust until ready to bake.

Gently fold together apples, honey, and remaining 3 tablespoons flour, 1/4 teaspoon salt, and 1/2 teaspoon cinnamon in a large bowl until combined. Spoon apple mixture into prepared crust, mounding slightly in the center. Top with oat mixture.

Place pie on prepared baking sheet, and bake in preheated oven on bottom rack until crust begins to brown, about 18 minutes. Reduce oven temperature to 350°F, and bake until apples are tender and filling begins to bubble, about 1 hour to 1 hour and 10 minutes more, covering loosely with aluminum foil to prevent excess browning after 30 to 40 minutes, if needed. Transfer to a wire rack to let cool completely, about 2 hours. Serve slightly warm or at room temperature. Store in refrigerator for up to 3 days.