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

Make an unbaked 9-inch pastry shell. Pare, core and quarter apples; then halve each quarter crosswise to make chunks (about 7 cups). Place in a large bowl.

To make filling, 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 small bowl. Cut in butter; sprinkle over apples. Slide pie into a heavy brown paper bag large enough to cover pie loosely. Fold open end over twice and fasten with paper clips.

Place on a large cookie sheet. Bake in hot oven (425 degrees) for 1 hour. Split bag open; remove pie. Cool. Serve plain or with ice cream or cherries.