1 unbaked 9-inch pastry shell
6 or 7 lg. baking apples

FILLING:

1/2 c. sugar
2 tbsp. flour
Dash of cinnamon

TOPPING:

1/2 c. sugar
1/2 c. flour
1/4 to 1/2 c. butter

Pare, core and quarter apples. Place in bowl and add sugar, flour and cinnamon for filling. Spoon into pastry shell.

Combine flour and sugar and cut in butter for topping. Sprinkle over apples to cover top. Slide pie into brown paper bag large enough to cover pie itself. Fold open end over twice and fasten with paper clips. Place on cookie sheet for easy handling.

Bake in oven at 425 degrees for 1 hour. Split bag and remove pie. Cool. Serve and enjoy.