3/4 c. firmly packed brown sugar
3 tbsp. cornstarch
2 tbsp. lemon juice
1 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. cloves
Dash salt
2 lbs. tart cooking apples, peeled and sliced (6 to 7 c.)
One 9-inch baked pie shell

STREUSEL TOPPING:

3 tbsp. butter, melted
1/2 c. all-purpose flour
3 tbsp. sugar
1/2 tsp. cinnamon
1/2 tsp. baking powder
1/8 tsp. salt

MICROWAVE: Combine brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, cloves and slat in large bowl. Add sliced apples and toss until well coated. Distribute evenly in baked pie shell; set aside. For topping, place butter in glass bowl. Micro-cook at 100% power 1 minute or until melted. Stir in flour, sugar, cinnamon, baking powder and salt. Drop by teaspoonfuls evenly over apples. Micro-cook at 100% power 14 minutes, rotating pie once. Cool on wire rack.

CONVENTIONAL: Preheat oven to 400 degrees. Make pie filling and topping as directed in microwave method, using unbaked pie shell. Bake 40 to 45 minutes or until apples are tender and topping is lightly browned. Cool on wire rack.