-PIE FILLING-
1/2 c Sugar
1 tb ARGO Corn Starch
1/2 ts Cinnamon
4 c Peeled, sliced apples
1 tb Lemon juice
1 Refrigerated prepared pie
Crust for 9-inch pie
CRUMB TOPPING
1/2 c Flour
1/3 c Packed brown sugar
1/3 c Cold Mazola margarine
1/2 c Coarsely chopped nuts
Prepare Crumb Topping first. DIRECTIONS FOR CRUMB TOPPING: In a small
bowl combine flour and packed brown sugar. With a pastry blender or 2
knives, cut in cold margarine just until course crumbs form. If
desired, stir in coarsely chopped nuts. DIRECTIONS FOR PIE FILLING:
In a large bowl combine sugar, cornstarch and cinnamon. Add apples
and lemon juice; toss to coat. Untold 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 in 400 degree F. oven 15 minutes. Reduce
temperature to 350 degree F, bake 35 minutes longer or until
apples are tender.
Yields
6 Servings