1 unbaked 9" pastry shell
3-4 lg. baking apples (about 2 1/2 lb.)
1/2 c. granulated sugar
2 tbsp. flour
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. cloves
2 tbsp. lemon juice

TOPPING:

1/2 c. granulated sugar
1/2 c. all-purpose flour
1 stick (1/2 c.) butter

Pare, core and quarter apples, then halve each quarter. Place in large bowl and combine 1/2 cup sugar, 1 tablespoon flour and spices. Sprinkle over apples, toss to coat well. Spoon into pie shell. Drizzle with lemon juice.

Combine 1/2 cup sugar, 1/2 cup flour and butter in small bowl. (Cut in butter.) Sprinkle over apples to cover top. Slide into heavy brown paper bag large enough to cover pie loosely. Fold over twice and fasten end with paper clips. Place on cookie sheet for easy handling. Bake at 425 degrees for 1 hour. Split bag open, remove pie to cool.