1 unbaked 9" pastry shell
2 tbsp. lemon juice
6 lg. baking apples (about 7 c.)

FILLING:

1/2 c. sugar
1/4 tsp. nutmeg or 1/2 tsp. cinnamon
2 tbsp. flour

TOPPING:

1/2 c. sugar
1/2 c. flour
3/4 stick butter

Prepare apples and cut into small chunks or slices. Place in large bowl and sprinkle with lemon juice. Combine filling in a cup and sprinkle over apples and toss. Spoon apples into pastry shell.

Combine topping in bowl and crumble over apples to cover top. Slide pie into a heavy brown bag (large enough to cover pie loosely, fold ends of bag over twice and place bag on cookie sheet for easy handling). Bake at 425 degrees for 1 hour. Split bag open, remove pie and cool on wire rack. (This pie freezes well, 6 months or longer.)