1 unbaked 9 inch pastry shell
3-4 lg. baking apples
2 tbsp. flour
1/2 c. sugar
1/2 tsp. cinnamon
2 tsp. lemon juice

TOPPING:

1/2 c. sugar
1/2 c. flour
1/2 c. butter

Peel, core and quarter apples, then halve each quarter. Place in large bowl. Combine sugar, flour and cinnamon. Sprinkle over apples. Stir to coat well. Spoon into pastry shell. Drizzle with lemon juice.

For topping, combine sugar, flour and butter. Cut butter into the flour and sugar. Sprinkle over apples.

Slide pie into brown bag. Fold open end twice and fasten with paper clips. Bake in 375-400 oven for 1 hour. Cool on wire rack. Serve warm with ice cream.