In a medium mixing bowl, add all of the dry ingredients and add the melted butter. Mix together with a rubber spatula or fork until well incorporated. Pour the mixture into a 9-inch pie plate or pie pan, spread out evenly, and press firmly into the bottom and up the sides of the plate or pan. Chill for at least 2 hours before using.

In a medium mixing bowl, combine the old fashioned rolled oats, chopped pecans, brown sugar, vanilla extract, cinnamon and nutmeg. Drizzle with olive oil and stir to combine. Cover with plastic wrap and set aside.

Set an oven rack in the middle of the oven. Preheat oven to 400°F.

In a large mixing bowl, combine the sliced apples, lemon juice, lemon zest and vanilla extract stir to combine. In a small mixing bowl, combine the brown sugar, granulated sugar, cinnamon, pumpkin pie spice, nutmeg, black pepper and kosher salt. In small batches, sprinkle the sugar mixture over the sliced apples and stir to coat evenly. Fill the prepared pie crust with the apple mixture.

Bake for 30 minutes. Remove the pie from the oven and evenly sprinkle the crumb topping over the apples. Return to the oven and bake for an additional 15 to 20 minutes, until the fruit is tender and the topping is golden brown. Remove from the oven and allow to rest for at least 1 hour before serving (the filling will thicken as it cools and make it easier to cut each slice when serving).

If desired, serve the homemade apple pie with whipped topping and garnish with fresh mint leaves and a cinnamon stick.