1/3 c. granulated sugar
1/3 c. firmly packed light brown sugar
3 tbsp. flour
1 tsp. ground cinnamon
6 lg. tart apples (Granny Smith or Rome Beauty), pared, quartered, cored and sliced
1 (9 inch) unbaked pie crust shell
2 tbsp. butter

TOPPING:

1 c. lightly spooned flour
1/2 c. firmly packed light brown sugar
1 tsp. ground cinnamon
1/2 c. (1 stick) butter

Combine sugar, brown sugar, flour and cinnamon in a large mixing bowl, pressing out any lumps. Add sliced apples and toss well to mix. Fill pastry shell with mixture. Dot with the 2 tablespoons butter.

TOPPING: Combine flour, brown sugar and cinnamon in a small mixing bowl. Cut in butter until mixture is crumbly. Scatter topping thickly over apple filling.

Bake in a hot oven (400 degrees) for 30 minutes or until crust and topping are nicely browned. Cool pie on wire rack before cutting. Dust with confectioners sugar, if you wish.