1 unbaked pastry shell
1/2 c. sugar, more if apples are tart
2 tsp. flour
1/2 tsp. cinnamon
4-5 lg, apples, chopped
2 tbsp. lemon juice

TOPPING:

1/2 c. sugar
1/2 c. flour
1/2 c. butter (1 stick)

Peel and chop apples. Combine sugar, flour, and cinnamon in cup. Sprinkle over apples. Toss to cover well. Add more sugar if needed. Spoon apples into pastry shell. Drizzle with lemon juice. Combine the topping ingredients in bowl; cut butter in well. This should be a crumbly mixture. Use your judgement and add a bit more sugar and flour. Sprinkle over apples to cover top. Slide pie into a brown paper bag large enough to pie plate to fit in (about #20 or #25 brown bag, not the heavy grocery bag). Fold bag down, secure with paper clips and place on cookie sheet. Bake at 425 degrees for 1 hour.