For the Crumb Topping

1. In a large bowl, stir together quick-cooking rolled oats, packed brown sugar, and 2 ¼ cups all-purpose flour.
2. Using a pastry blender, cut in butter until topping mixture resembles coarse crumbs. Stir in chopped pecans.

For the Pie

1. Line a 15x10x1-inch baking pan with 18-inch wide foil, extending the foil up over the edges of the pan; set aside.

For dough

1. In a large bowl, stir together the 2-1/4 cups flour and the salt. Using a pastry blender, cut in lard until mixture resembles coarse crumbs.
2. Sprinkle 1 Tbsp. of cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 Tbsp. cold water at a time, until all of the flour mixture is moistened.
3. Using your fingers, gently knead the dough just until a ball forms.
4. Preheat oven to 375° F.
5. On a lightly floured surface, roll dough into 19×13-inch rectangle. Wrap it around the rolling pin; unroll it into the prepared baking pan. Ease dough into the pan and up the sides, being careful not to stretch it. Trim dough to ½ inch beyond edge of pan. Fold dough edge over and flute as desired.
6. In an extra-large bowl, combine sugar, the 1/3 cup flour, and the cinnamon; add apples. Toss lightly until apples are coated. Spoon apple mixture into dough-lined pan; spread evenly. Sprinkle with Crumb Topping (pan will be full).
7. Bake for 40-45 minutes or until apples are tender. If necessary, to prevent overbrowning, cover top with foil for the last 5-10 minutes of baking. Cool slightly in pan on a wire rack.
8. Serve warm or cool completely. Cut into rectangles.