Maple-Apple Crumb Pie

1- 9" pie crust, deep-dish, thawed if frozen

5 granny smith apples (2-1/2 lb.), peeled, cored & thinly sliced. (About 8 cups)   

1 C. chopped pecans, divided.................1 t. vanilla

3/4 C. maple syrup.................................1/2 t. ground nutmeg

1 C. flour, divided...................................3/4 C. packed brown sugar

1/4 C. apple juice or bourbon whiskey......6 T. butter, chilled & diced

2 t. cinnamon, divided...............................Powdered sugar, optional

Prick bottom of crust with fork; bake 12 minutes at 400° or until lightly browned. Reduce oven temperature to 375°. Meanwhile, toss apples with 3/4 C. pecans, maple syrup, 1/4 C. flour, juice, 1 t. cinnamon, vanilla & nutmeg until well combined; set aside. In a bowl combine brown sugar with remaining flour, pecans & cinnamon (use 1/2 to 1 t., depending on your taste). With fingers, rub rub butter into flour mixture till crumbly. Spoon apple mixture into crust; sprinkle with crumb mixture. Bake 30 minutes; cover loosely with foil and bake another 50 minutes or until apples are tender & filling is bubbly. Cool on a wire rack before serving. Sprinkle with powdered sugar if desired before serving.

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