• 1 unbaked 9" pie shell
• 3 or 4 large baking apples (2 1/2 lbs.)
• 1/2 cup sugar (filling)
• 2 Tablespoon flour (filling)
• 1/2 teaspoon nutmet
• 2 Tablespoon lemon juice
• 1/2 cup sugar (topping)
• 1/2 cup flour (topping)
• 1/2 cup butter or margarine (1 stick)
• Pare, core and quarter apples then half each quarter crosswise to make chunks (7 cups). Place in a large bowl.
• Make filling. Combine sugar, flour and nutmeg in cup; sprinkle over the apples; toss to coat well spoon into a pastry shell. Drizzle with lemon juice.
• Combine sugar, flour for topping i samll bowl; cut in butter or margarine; sprinkle over apples to cover the top.
• Slide pie into brown paper bag (heavy) large enough to cover the pie loosely; fold open end over twice and fasten with paper clips. Place on a large cookie sheet for each handling. Bake in a hot oven (425 degrees) for 1 hour. (Apples will be tneder and the top bubbly and golden.) Split the bag open; remove pie; cool on a wire rack; server plain or with cheese or with ice cream.

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