3/4 c. all-purpose flour
1/2 tsp. cinnamon
1/3 c. lite brown sugar, packed
1/3 c. firm butter

FILLING:

3/4 c. sugar
1 tbsp. flour
1 lb. 14 oz. juicy tart cooking apples (7 to 8 med.)

STREUSEL: Blend flour, cinnamon and sugar in a 2 quart bowl. Add butter and cut in with pastry blender to about the size and consistency of peas. Chill until needed.

PASTRY AND PIE FILLING: Make pastry for 9 inch pie, roll out and line pie pan. Let rest 5 minutes; trim off with scissors 1/2 inch beyond rim of pan; turn over and under so fold is even with pan rim and flute to make edge stand up.

Blend 1/4 cup of the sugar with the flour and sift over bottom of pastry. Wash apples and pare thinly, quarter and remove core. Cut quarters into 4 lengthwise slices. Arrange slices in pastry. They should be heaped in the center. Sift remaining sugar over apples, then sprinkle evenly with streusel. Bake 15 minutes at 450 degrees then reduce heat to 350 degrees and bake 30 to 35 minutes more. Remove to cake rack and cool before cutting.