Pare, core and quarter apples, then halve each quarter (about 7 cups).
Place in bowl.
Combine sugar, flour and cinnamon; sprinkle over apples and toss to coat well.
Spoon into shell and drizzle with lemon juice.
For topping, combine sugar and flour in bowl; cut in margarine; spread over apples to cover.
Slide pie into heavy brown bag, large enough to cover loosely.
Fold end over and paper clip. Place on cookie sheet for easy handling.
Bake 1 hour at 425 degrees.
When cooked, split bag, remove pie and cool.
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