Now, here’s an old faithful; every Thanksgiving spread requires a great apple pie. Not a whole lot to say about it—it’s tasty, of course—but the crumb topping takes this pie up a notch. It’s as though you added a leopard-skin belt to your little black dress. The brown sugar, cinnamon, and allspice don’t hurt, either

　　

Ingredients

serves 8

　　

PIE DOUGH

1 1/2 cups plus 2 tablespoons allpurpose flour, plus more for rolling

　　2 tablespoons granulated white sugar

　　1/2 teaspoon table salt

　　8 tablespoons (1 stick) cold unsalted butter, cut into small pieces

　　2 tablespoons vegetable shortening

　　3 to 4 tablespoons ice water, or as needed

　　

FILLING

4 medium Granny Smith apples, peeled, cored, and sliced into 1/2-inch wedges

　　4 medium Golden Delicious apples, peeled, cored, and sliced into 1/2-inch wedges

　　Juice of 1 lemon

　　3/4 cup granulated white sugar

　　2 tablespoons all-purpose flour

　　1/2 teaspoon ground cinnamon

　　1/2 teaspoon ground allspice

　　1/8 teaspoon freshly grated nutmeg

　　Pinch of table salt

　　

CRUMB TOPPING

1 cup all-purpose flour

　　1/2 cup rolled oats

　　1/2 packed cup light-brown sugar

　　1/4 teaspoon ground cinnamon

　　1/4 teaspoon ground allspice

　　Pinch of table salt

　　1/2 cup (1 stick) butter, cut into small cubes

　　1/2 cup chopped pecans

　　

Step 1

For the pie dough: Pulse the flour with the sugar and salt in a food processor. Add the butter and shortening, and pulse just until the mixture resembles coarse meal. Add the ice water, and process until the dough just starts to form a ball. Transfer the dough to a floured work surface, and knead gently for 1 minute. Pat the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour. (The crust can be prepared a day ahead. Soften slightly at room temperature before rolling out.)

　　

Step 2

On a lightly floured work surface, roll out the dough to an 11-inch round, about 1/4 inch thick. Transfer dough to a 9-inch ceramic or glass deep-dish pie pan, and roll a rolling pin over the pan to trim the overhang. Using a fork, prick the bottom of the pie shell all over, and refrigerate until firm, at least 20 minutes.

　　

Step 3

Preheat the oven to 350 degrees F.

　　

Step 4

For the filling: Toss the apples, lemon juice, sugar, flour, cinnamon, allspice, nutmeg, and salt in a large bowl. Let the apple mixture sit out at room temperature for 10 minutes, then mound it in the pie shell.

　　

Step 5

For the topping: Mix the flour, oats, brown sugar, cinnamon, allspice, and salt in a large bowl. Cut the butter into the mixture until it forms pea-sized lumps. Stir in the pecans.

　　

Step 6

To assemble: Sprinkle the crumb topping on top of the mounded filling in the chilled pie crust, and place on a sheet tray. (The dish will be so full that you may need to press the topping on around the edges. Juice will definitely overflow the pie plate.) Bake for 1 hour and 10 minutes, until the apples are tender and juicy. Let cool for at least 10 minutes before serving warm. Top each slice with vanilla ice cream.

　　Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.