Apple Crumble Pie

In a large bowl, toss the sliced apples with brown sugar, Provenzano's Market Pumpkin Pie Spice, and salt until evenly coated.
To make the topping, combine the oatmeal, flour, brown sugar, and bran cereal in a food processor. Add the cold butter cubes and pulse until the mixture becomes crumbly. Transfer to a bowl and stir in the sunflower seeds. Chill for at least 10 minutes; this step can also be done ahead.
Pour the apple filling into a blind-baked pie crust. Evenly sprinkle the cold crumble topping over the apples.
Bake at 425°F for 15 minutes. Reduce the oven temperature to 375°F and continue baking for 30–35 minutes, or until the apples are tender and the topping and crust are golden. Setting the pie dish on a baking sheet can make transferring in and out of the oven easier.
If the top begins to brown too quickly, tent lightly with foil and finish baking.
Allow the pie to cool for at least one hour before serving. It gets even better over the next couple of days!