Servings: 6

Crumb Topping
1/2 cup flour
1/3 cup brown sugar
1/3 cup butter or margarine
1/2 cup coarsely chopped nuts (optional)

Pie
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
4 cups sliced, peeled apples
1 tablespoon lemon juice
1 refrigerated prepared pie crust for 9-inch pie

Crumb Topping: In small bowl combine flour and brown sugar. With pastry blender or 2 knives, cut in margarine just until coarse crumbs form. If desired, stir in nuts.

Pie: Prepare crumb topping; set aside.

In large bowl combine sugar, corn starch and cinnamon. Add apples and lemon juice; toss to coat.

Unfold crust; place on foil-lined cookie sheet. Spoon apples into center of crust, leaving 2-inch edge. Sprinkle crumb topping over apples. Fold up edge of crust, pinching at 2-inch intervals. Bake at 400 degrees F for 15 minutes.

Reduce temperature to 350 degrees F, and bake 35 minutes longer or until apples are tender.