12 tbsp unsalted butter, melted
1 c packed dark brown sugar
1 c all-purpose flour
1 c old-fashioned rolled oats
eight medium apples, peeled, cored and diced
1 tbsp ground cinnamon
1 c chopped pecans
2 tbsp fresh lemon juice
1 tps kosher salt
Crust: Preheat oven to 400 degrees. Grease pie pan with butter. Roll out dough and prick with fork, then top with foil. Place pastry weights or dry beans on top of the foil, then bake for 8 minutes. Remove the foil and weights. Bake for 8 to 10 minutes longer, until pastry looks dry and barely colored. Remove from oven to cool.
Crumble: Place flour, brown sugar, granulated sugar, cinnamon and salt in food processor and briefly blend. Add 6 diced tablespoons of butter and pecans and pulse until the mixture resembles breadcrumbs. Set aside.
Filling: Increase oven temperature to 450 degrees. Melt remaining butter in a large skillet. Add apple slices and sauté over medium heat for about 5 minutes, then remove from heat. Mix remaining brown sugar and cinnamon with cloves, nutmeg, and a pinch of salt. Pour over apples and fold together. Fold in whiskey. Pour all contents into crust and top with crumbs.
Bake: Place pie pan on a baking sheet and bake for 10 minutes. Lower heat to 350 degrees and bake for about 40 minutes longer, until topping browns and juices bubble. Allow pie to cool completely before cutting.