--PIE FILLING--
1/2 c  Sugar
1 tb ARGO Corn Starch
1/2 ts Cinnamon
4 c  Peeled, sliced apples
1 tb Lemon juice
1    Refrigerated prepared pie
Crust for 9-inch pie

-CRUMB TOPPING-
1/2 c Flour
1/3 c Packed brown sugar
1/3 c Cold Mazola margarine
1/2 c Coarsely chopped nuts

Prepare Crumb Topping first. DIRECTIONS FOR CRUMB TOPPING: In a small bowl
combine flour and packed brown sugar. With a pastry blender or 2 knives,
cut in cold margarine just until course crumbs form. If desired, stir in
coarsely chopped nuts. DIRECTIONS FOR PIE FILLING: In a large bowl combine
sugar, cornstarch and cinnamon. Add apples and lemon juice; toss to coat.
Untold crust; place on foil-lined cookie sheet. Spoon apples into center of
crust, leaving 2-inch edge. Sprinkle Crumb Topping over apples. Fold up
edge of crust, pinching at 2-inch intervals. Bake in 400 degree F. oven 15
minutes. Reduce temperature to 350 degree F, bake 35 minutes longer or
until apples are tender.