2. Preheat oven to 400°F. In large bowl combine sugar, corn starch and cinnamon. Add apples and lemon juice; toss to coat.
3. 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.
4. Bake 15 minutes. Reduce temperature to 350`F; bake 35 minutes longer or until apples are tender.
Makes 6 servings
CRUMB TOPPING: In small bowl combine 1/2 cup flour and 1/3 cup packed brown sugar. With pastry blender or 2 knives, cut in 1/2 cup cold margarine just until coarse crumbs form. If desired, stir in 1/2 cup coarsely chopped nuts.
Crumb Topping (recipe follows)
1/2 cup sugar
1 tablespoon Argo® or Kingsford's® Corn Starch
1/2 teaspoon cinnamon
4 cups peeled and sliced apples (about 4 medium)
1 tablespoon lemon juice
1 refrigerated pie crust for 1 crust (9 inch) pie
