Dutch Apple Pie!

For the filling:
1 frozen deep dish pie crust
1/2 c. sugar
1/2 c. brown sugar
1/4 c. flour
1 t. cinnamon
1/2 t. salt
1/4 t. nutmeg
3 lb. apples
1 T. cider vinegar

For the streusel topping:
 1/2 c. flour
1/2 c. sugar
1/2 c. brown sugar
1/2 c. oats
 1 t. cinnamon
1/4 t. nutmeg
6 T. cold butter, cut into small pieces

Combine dry streusel ingredients in a large bowl and whisk together.  Add cold butter and work with a pastry cutter until dry mixture is fully incorporated.  Crumble so pieces are pea sized.  Refrigerate until needed.  In a large bowl, combine sugar, brown sugar, flour and spices and mix well.  Core, peel and slice apples.  Add apples and vinegar to bowl and toss to coat.  Spoon apples into pie crust and bake for 20 minutes at 425 degrees.  Remove from oven and top pie with streusel mixture.  Reduce temperature to 375 and return pie to oven to cook for 50 minutes more.  Let cool and serve with vanilla ice cream.