Honeycrisp Apple Pie

Crispy streusel topping and sliced apples in a crisp crust really decorate this fragrant autumn pie. Brown sugar, honey and cinnamon add a touch of sweet warmth to each slice, while the crunchy filling adds extra texture. Any apple pie lover will love a slice of this classic pie, especially if you put an ice cream ball on top!
Preheat the oven to 425 °F with the oven grill in the lower position. Line a large baking tray with aluminum foil.Combine the oats, pecans, brown sugar, 1/3 cup flour, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon in a medium bowl until smooth. Add the butter and rub the butter into the flour mixture with your fingers until it is well absorbed and the mixture begins to clump. Refrigerate the oatmeal mixture until ready to use.On a lightly floured surface, place both pie cakes on top of each other and roll out in a 13-inch circle. Transfer to a 9 1/2-inch-diameter pie dish, pressing down on the bottom and sides. Bend the edges and, if desired, crimp. Put the cake in the refrigerator until ready to bake.Gently combine the apples, honey, and remaining 3 tablespoons of flour, 1/4 teaspoon of salt, and 1/2 teaspoon of cinnamon in a large bowl until smooth. Spoon the apple mixture onto the prepared cake, flattening it slightly in the center. Sprinkle the oatmeal mixture on top.Place the pie on the prepared baking sheet and bake in the preheated oven on the bottom rack until the crust begins to brown, about 18 minutes. Reduce the oven temperature to 350 ° F and bake until the apples are soft and the filling begins to bubble, about 1 hour to 1 hour and 10 minutes, if necessary loosely covering with aluminum foil to prevent any excess browning after 30 to 40 minutes. Transfer to a wire rack and let cool completely, about 2 hours. Serve slightly warm or at room temperature. Store in the refrigerator for up to 3 days.