Country-Crumb Apple Pie

1 ready-made 9-inch piecrust, thawed (if necessary)
1/3 cup firmly packed light brown sugar
6 medium Rome Beauty apples, peeled, cored, and sliced (about 7 cups)
2 tsp fresh lemon juice
1 tsp ground cinnamon

FOR THE TOPPING:
3/4 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/4 cup (1/2 stick) extra-light margarine (50% less fat), chilled and cut into pieces
3 Tbsp sliced almonds

1. Preheat oven to 450* degrees. Fit the piecrust into a 9-inch pie plate. Trim and crimp edges. Set aside.

2. To prepare topping, in a medium bowl, combine flour and brown sugar. Using a pastry blender or 2 knoves, cut in margarine until mixture resembles coarse crumbs. Stir in almonds. Set aside.

3. In a large bowl, combine brown sugar, apples, lemon juice, and cinnamon. Toss until well coated. Spoon apples into piecrust. Sprinkle with topping.

4. Bake for 20 minutes. Reduce oven temperature to 350* degrees. Bake until bubbly, about 40 minutes longer. Place pie plate on a wire rack and cool. Serve warm.

VARIATION:
For an apple crisp, omit the piecrust. Spray a 9-inch square pan with vegetable cooking spray. Place apple mixture in prepared pan. Sprinkle with topping and bake as directed.

Makes 10 slices