CRUST:

1 c. all-purpose flour
3/4 tsp. sugar
1/4 tsp. baking powder
1/4 tsp. salt
1/4 c. cold butter, cut up
1 tsp. white vinegar
2 to 3 tbsp. ice water

FRENCH TOPPING:

1/2 c. sugar
1/2 c. old-fashioned oats
1/4 c. flour
1/2 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. mace
1/2 c. cold butter, cut up (no substitutions)

FILLING:

1/2 c. sugar
1 tsp. cinnamon
3 lbs. baking apples, peeled, cored and sliced thin

Crust: Combine dry ingredients. With pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle with vinegar, then water, 1 teaspoon at a time, tossing with fork just until pastry holds together. Shape into ball; flatten into disk. Wrap and refrigerate at least 1 hour.

French Topping: Meanwhile, combine all ingredients except butter in medium bowl. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Set aside.

Preheat oven to 400 degrees. On floured surface, roll pastry into 12-inch circle. Fit into 9-inch pie plate; trim and flute edge.

Filling: Combine sugar and cinnamon in large bowl. Add apples and toss to coat. Spoon filling into prepared pie shell. Sprinkle topping evenly over apples. Bake 15 minutes. Reduce oven temperature to 375 degrees. Bake 50 to 55 minutes more, until apples are tender. (If topping browns too quickly, cover loosely with foil.) Cool on wire rack. Makes 8 servings.