1 unbaked 9" pastry shell
1/2 c. sugar (filling)
2 tbsp. flour (filling)
1/2 tsp. nutmeg (filling)
2 tbsp. lemon juice (filling)
2 1/2 - 3 lbs. tart baking apples
1/2 c. sugar (topping)
1/2 c. flour (topping)
1 stick butter

Pare, quarter, then halve each apple quarter crosswise to make chunks. You should have about 7 cups. Combine sugar, flour, nutmeg, sprinkle over apple chunks and toss to coat well. Spoon into pastry shell and drizzle with lemon juice. Combine sugar and flour in small bowl. Cut in butter. Sprinkle over apples. Slide pie into heavy brown paper bag. Fold end twice and clip with paper clips. Place on cookie sheet. Bake 425 degrees for 1 hour. Remove from bag to cool.