1 unbaked 9 inch pastry shell
3-4 med. apples
2 tbsp. flour
1/2 c. sugar
1/2 tsp. nutmeg
2 tbsp. lemon juice

Peel, core and quarter apples. Then cut each quarter in half crosswise. Should be about 7 cups of apples. Place in large bowl. Combine sugar, flour, and nutmeg and sprinkle over apples. Toss to coat. Spoon into pastry shell. Drizzle with lemon juice. Top with the following mixture.

TOPPING:

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

Work ingredients together until crumbly. Sprinkle over apples to cover top. Slide pie into a heavy brown paper bag large enough to cover pie loosely. Fold open end twice and fasten with a paper clip. Place on large cookie sheet for easy handling. Bake at 425 degrees for 1 hour. Apples will be tender and top bubbly and golden. Split bag open, remove pie and cool on wire rack.