1 unbaked 9" pastry shell
3-4 lg. apples, about 2 1/2 lb.
1/2 c. sugar for filling
2 tbsp. flour for filling
1/2 tsp. nutmeg
2 tbsp. lemon juice
1/2 c. sugar for topping
1/2 c. flour for topping
1/2 c. (1 stick) butter

Make 9 inch pastry shell. Pare, core and quarter apples. Then halve each quarter. Place in large bowl. Combine 1/2 cup sugar, 2 tablespoons flour and nutmeg in cup. Sprinkle over apples. Toss to coat well. Spoon into pastry shell. Drizzle with lemon juice.

Combine 1/2 cup sugar and 1/2 cup flour for topping in bowl. Cut in butter and sprinkle over apples. Slide pie into brown bag. Fold open end twice, fasten with paper clips. Place on cookie sheet. Bake in hot oven 425 degrees for 1 hour. (Apples will be tender and top bubbly and golden.) Split bag open, remove pie and cool on wire rack. Serve plain or any topping.