1 unbaked 9 inch pastry shell
3 or 4 lg. baking apples (2 1/2 lb.)
1/2 c. sugar for filling
2 tbsp. flour for filling
1/2 tsp. nutmeg
2 tbsp. lemon juice
1/2 c. sugar for top
1/2 c. flour for top
1/2 c. (1 stick) butter

Make 9 inch pastry shell. Pare, core and quarter apples, then halve each quarter. Place in large bowl. Combine 1/2 cup sugar, 2 tablespoons flour and nutmeg in cup; sprinkle over apples; toss to coat well. Spoon into pastry shell; drizzle with lemon juice. Combine 1/2 cup sugar and 1/2 cup flour for topping in bowl; cut in butter and sprinkle over apples. Slide pie into brown bag; fold open end twice fasten with paper clips, place on cookie sheet. Bake at 425 degrees for 1 hour (apples will be tender and top bubbly and golden). Remove pie from bag. Cool and serve with cheese, ice cream or plain.