Page 358 - Pie Squared

For the streusel: In a medium bowl, combine the flour, oats,
brown sugar, cinnamon, and salt. Pinch in the butter, mixing it with

the dry ingredients until the streusel resembles coarse meal. Stir in
the pecans. Scatter the streusel mixture evenly across the filling.
Slide the pie into the oven (on top of the steel, stone, or baking sheet
if using) and bake until the edges are slightly browned and the filling

is bubbling, 25 to 35 minutes.
This pie is best eaten warm, the day it is made, but if wrapped
well it will reheat for a superb breakfast. Try it with a spoonful of plain
yogurt on the side.

Techniques: Press-In Crusts (here), Shortbread Crust (here), How to
Toast Nuts (here), Granola Streusel (here)

Swaps:

Blind bake (see here) a single-crust All-Butter (here), Butter and
Shortening (here), or Cream Cheese Crust (here) and top with a
lattice.

Raspberry, olallieberry, marionberry, blackberry, cranberry,
huckleberry, or a combination of all the berries—any berry but
strawberry—works here. (The structure of strawberries is different
than other berries, and they do not so much burst but wrinkle and
desiccate.)

Change the pecans out for almonds, walnuts, or pine nuts.