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

TOPPING:

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

Make a 9 inch pastry shell. Pare, core and quarter apples, then half each quarter and place in a large bowl.

Combine 1/2 cup sugar, 2 tablespoons flour and nutmeg in cup. Sprinkle over apples, toss to cover well. Spoon into pastry shell. Drizzle with lemon juice.

Combine 1/2 cup sugar, 1/2 cup flour for topping in bowl. Cut in butter and sprinkle over apples. Slide pie into a brown bag. Fold open end twice and fasten with paper clips. Place on cookie sheet. Bake in hot oven (400-425) for one hour.