2 1/2 lbs. tart apples, cut into chunks
2 tbsp. lemon juice
1/2 c. sugar
2 tbsp. flour
1/2 tsp. cinnamon
Dash nutmeg
1 (9") pie shell

Make high fluted edge on pie shell to hold in juices.

In a large bowl, toss apples with lemon juice. Mix 1/2 cup sugar, 2 tablespoons flour, cinnamon and nutmeg. Sprinkle over apples and toss well. Spoon apples into pie shell. Make sure the edge is high to hold in juices. Preheat oven to 400 degrees.

In a small bowl, combine topping ingredients; stir until a smooth paste. Spoon over apples, then spread topping to cover. Place pie in a large brown paper bag and close the end with staples or paper clips. Place on oven rack in center of oven (make sure bag doesn't touch sides or top of oven).

Bake for 1 hour 10 minutes in metal pie plate. Bake for 1 hour 20 minutes in glass pie plate. Remove pie from oven and let cool on rack for 10 minutes, then carefully open bag.

It's really delicious and has a mellow flavor.

TOPPING:

1/2 c. flour
1/2 c. butter, softened
1/4 c. sugar
1/4 c. light brown sugar