1 unbaked pastry shell
3 or 4 lg. apples (7 1/2 c.)
1/2 c. sugar
2 tbsp. flour
1/2 tsp. nutmeg
2 tbsp. lemon juice
1 tsp. cinnamon

TOPPING:

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

Pare, core and quarter apples, then halve each quarter. Place in bowl. Combine 1/2 cup sugar, 2 tablespoons flour, nutmeg and cinnamon. Sprinkle over apples. Toss to coat well. Spoon into shell. Drizzle with lemon juice. Combine 1/2 cup sugar and 1/2 cup flour for topping. Cut in butter and sprinkle over apples. Slide pie into brown bag; fold open and twice fasten with paper clips. Place on cookie sheet. Bake in hot over (425 degrees) 1 hour (apples will be tender and top golden). Split bag open. Remove pie and cool.