1 1/2 lbs. med.-size zucchini, peeled, halved lengthwise and cut crosswise in
thin slice (4 c.)
1 c. granulated sugar
1/2 c. packed light brown sugar
1/4 c. all-purpose flour
3 tbsp. butter
2 tbsp. cider vinegar
2 tbsp. water
1 tsp. lemon juice
1/2 tsp. ground cinnamon
1/2 tsp. nutmeg

CRUMB TOPPING:

1/2 c. butter
1/2 c. packed light brown sugar
1 c. all-purpose flour
1 baked 9 inch pie shell

Put all filling ingredients into a 2 quart microwave safe bowl. Stir to mix. Microwave uncovered on high 8-10 minutes, stirring 3 times, until thickened. Pour into baked pie shell.

To make topping, melt butter in 1 quart microwave safe bowl. Stir in remaining topping ingredients until blended. Cover with lid or vented plastic wrap. Microwave on high 2 - 2 1/2 minutes, stirring twice, until slightly browned and bubbly. Spread out on a piece of foil. When cool enough to handle, sprinkle evenly over filled pie. Chill in refrigerator at least 3 hours. Serves 8.