4 c. zucchini, peeled, halved and cut crosswise in thin strips
1 c. sugar
1/2 c. packed light brown sugar
1/4 c. flour
3 tbsp. butter
2 tbsp. cider vinegar
2 tbsp. water
1 tsp. lemon juice
1/2 tsp. cinnamon and nutmeg
1 baked (9") pie shell

Put all filling ingredients into a 2 quart microwave-safe bowl. Stir to mix. Cook uncovered on HIGH 8 to 10 minutes. Stirring 3 times or until thickened. Pour into baked pie shell.

CRUMB TOPPING:

1/2 c. butter
1/2 c. packed brown sugar
1 c. all purpose flour

Melt butter in a 1 quart bowl. Stir in remaining ingredients until blended. Cover with lid or vented plastic wrap. Microwave on HIGH 2 to 2 1/2 minutes, stirring twice, until slightly bubbly and browned. Spread out on a piece of foil. When cool enough to handle, sprinkle evenly over filled pie. Chill for at least 3 hours.