1 unbaked 9 inch pie shell
3 lbs. cooking apples (8 cups)
1/2 c. sugar
2 tbsp. flour
1/2 tsp. nutmeg or cinnamon
2 tbsp. lemon juice
Large brown paper bag

FOR PASTE:

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

Prepare pastry with fluted or rope edges. Preheat oven to 400 degrees. Wash, pare, quarter apples, cut each quarter into 4 pieces. Makes about 8 cups of chunks. In large bowl, toss apples with mixture of 1/2 cup sugar, 2 tablespoons flour and nutmeg or cinnamon until each chunk is coated. Fill pie shell with apples, piling high in center, then sprinkle with lemon juice. Thoroughly mix 1/2 cup sugar, 1/2 cup flour, and 1/2 cup butter into soft paste, spread over top of pile of apple chunks. Place pie in paper bag, folding end under. Sit on center rack and bake 1 hour or until nicely browned. Remove from oven and let cool 5 to 10 minutes before removing from bag. While still warm, cut and serve as is, or with cheese, or ice cream.