Streusel Apple Pie from Cooking Light 10/94

1 (4-inch) piece vanilla bean, split lengthwise
1/4 cup packed brown sugar
1-1/2 tablespoons all-purpose flour
1/2 tsp ground cinnamon
2-1/2 pounds Rome or other cooking apples, peeled cored, and thinly sliced
1 cup all-purpose flour, divided
3 T ice water
1 T sugar
1/4 tsp salt
3 T vegetable shortening
Vegetable cooking spray
1/2 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/4 cup regular oats
1/4 tsp cinnamon
3 T chilled stick margarine

Scrape seeds from vanilla bean into a large bowl; discard bean. Add 1/4 cup brown sugar and next 2 ingredients to bowl; stir well. Add apple slices; toss well to coat. Set aside.

Combine 1/4 cup flour and ice water, stirring with a wire whisk until well blended; set aside. Combine remaining 3/4 cup flour, 1 tsp sugar, and salt in a bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Add ice water mixture; toss with a fork until dry ingredients are moistened. Gently press into a 4-inch circle on heavy duty plastic wrap; cover with additional plastic wrap.

Roll pastry, still covered, into an 11-inch circle. Freeze for at least 10 minutes. Remove bottom sheet of plastic wrap from pastry; fit pastry into a 9-inch pieplate coated with cooking spray., and remove top sheet of plastic wrap. Flute edges decoratively. Spoon apple mixture into pastry shell. Cover with aluminum foil, and bake at 350 degrees for 45 minutes or until apple mixture is crisp-tender.

Combine 1/2 cup brown sugar and next 3 ingredients; cut in margarine until mixture is crumbly. Uncover pie, and sprinkle streusel over apple mixture. Bake, uncovered, an additional 25 minutes. Yield: 8 servings. (serving size: 1 wedge)