Combine the first five ingredients (apples, brown sugar, cornstarch, amaretto and cinnamon in a bowl and mix well.
Pour this mixture into the unbaked pastry shell.
In a separate bowl, combine the pecans and remaining ingredients and stir until this mixture is crumbly.
Sprinkle this mixture over the apple pie and press it gently into the pie filling.
Bake at 350 degrees for one hour or until lightly brown. (I do use a pie ring to keep the crust from getting too brown).
Serve warm or cool to room temperature before serving.
I have also served it with spiced whipped topping which is one small container of Cool Whip to which I've added 2 tablespoons of either pumpkin pie spice or apple pie spice and 1 tablespoons of brown sugar and stirred well.