CRUST:

1 1/2 c. flour
1 1/2 tsp. sugar
1 tsp. salt
1/2 c. oil
2 tbsp. cold milk

Stir until it balls together. Shape into pie pan with hands. Cool 30 minutes in refrigerator.

FILLING:

5 c. apples, sliced
1/2 c. sugar
2 tbsp. flour
1/2 tsp. nutmeg
1/2 tsp. cinnamon

Sprinkle lemon juice over filling. Mix together in a bowl. Pour into pie shell.

TOPPING:

1/4 lb. butter (room temperature)
1/2 c. flour
1/2 c. sugar

Blend with pastry blender; sprinkle on top of pie. Bake in a biodegradable brown paper bag at 350 degrees for 1 1/2 hours.