CRUST: Combine dry ingredients. Cut in butter with pastry blender until like coarse crumbs. Sprinkle with vinegar, then water, 1 tablespoon at a time, tossing with fork until pastry holds together. Shape into flat ball, wrap & refrigerate at least 1 hr.
FRENCH TOPPING: Meanwhile, combine all ingredient down to "cold butter". With pastry blender or 2 knives, cut in butter until resembles coarse crumbs. Set aside.
Preheat oven to 400F. On floured surface roll pastry into 12" circle. Fit into 9" pie plate, trim & flute.
FILLING: Combine sugar & cinnamonin large bowl. Add sliced apples & toss to coat. Spoon into prepared pie shell. Sprinkle topping evenly over apples. Bake 15 min. & then reduce temp to 375. Bake 50 - 55 min. until apples are tender. Cool on wire rack. Serves 8