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

Fix apples as usual for pie and combine with filling. Prepare topping and sprinkle over apples to cover top (sugar, flour and butter). 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 cookie sheet for easy handling. Bake at 425 degrees for 1 hour.