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1
Combine 1 cup all-purpose flour, sugar, salt, and lemon rind in a medium bowl. Cut in 1/4 cup margarine with a pastry blender until mixture resembles coarse meal.
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2
Combine 3 tablespoons water and lemon juice; add to flour mixture. Toss with a fork just until dry ingredients are moistened. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap, and chill 15 minutes.
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3
Roll dough, still covered, into an 11-inch circle. Place dough in freezer for 5 minutes or until plastic wrap can easily be removed. Remove top sheet of plastic wrap. Invert and fit dough into a 9-inch pieplate. Remove remaining sheet of plastic wrap. Fold edges of dough under, and flute. (Do not prick.) Bake at 375u00b0 for 12 minutes or until golden.
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4
Combine 1/4 cup Lemon-Vanilla Sugar and cornstarch in a small bowl; stir well. Set aside.
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5
Combine 1/2 cup flour, 1/3 cup Lemon-Vanilla Sugar, cinnamon, ginger, and mace in a small bowl. Cut 3 tablespoons margarine into spice mixture with a pastry blender until mixture resembles coarse meal; set spice topping aside.
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6
Combine apple slices and 2 tablespoons water in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 7 minutes or until apple is tender, stirring frequently. Remove from heat; stir in cornstarch mixture. Cook 1 minute or until thickened, stirring frequently. Cool mixture slightly.
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7
Spoon apple mixture into prepared pastry shell. Sprinkle with spice topping. Bake at 375u00b0 for 20 minutes or until topping is golden. Slice and serve warm or at room temperature. Top each serving with 1 tablespoon whipped topping.
