2 1/2 lbs. lg. cooking apples
1/2 c. sugar
2 tbsp. flour
1/2 tsp. ground cinnamon
1 unbaked 9 inch pastry shell
2 tbsp. lemon juice

TOPPING:

1/2 c. sugar
1/2 c. flour
1/2 c. (1 stick) butter

Peel, core and slice apples. Place in a large bowl. Mix sugar, flour and cinnamon and sprinkle over apples. Toss to coat well. Spoon into pastry shell and drizzle with lemon juice. Make topping by combining sugar and flour in small bowl. Cut in butter. Sprinkle over apples to cover. Slide pie into clean heavy brown paper bag large enough to cover pie loosely.

Fold open end over twice and fasten with paper clips. Place on large cookie sheet for easy handling. Bake at 425 degrees for 1 hour. Split bag open, remove pie, and cool. Do not use a recycled bag or one that has been glazed.