Make your favorite pie crust, enough to line the bottom of a 9 x 13 inch Pyrex dish. Slice some McIntosh (I prefer them) apples, about 5 pounds, and put them on top of the crust. Sprinkle on top 2 tablespoons flour, 2 tablespoons cinnamon, 2 cups sugar and 1 tablespoon lemon juice.

Top with the following crumb topping. Mix until crumbly:

2 c. flour
1 c. sugar
2 sticks butter

Bake at 325 degrees for 45 minutes or until apples are tender. (I loosely cover this with aluminum foil until it's almost done). Take off at end until brown.

Delicious warm, cut into squares - topped with heavy cream or served with ice cream.

Of course, this can also be made in a regular pie pan if you want a smaller amount. (1 pie shell, 3 or so pounds of apples, same amount of crumb topping.

Thelma gave me a great idea - she always did this - take the peels from the apples and cook them down with water to make a base for apple jelly. It works very well and the color is great, and you don't waste anything!