Amount
Ingredient
Preparation



1
each
pastry crust

9 inch, unbaked



6-7
cups
apples

sliced



1/2
cup
sugar

(for filling)



2
tablespoons
flour

(for filling)



1/2
teaspoon
nutmeg





2
tablespoons
lemon juice





1/2
cup
sugar

(for topping)



1/2
cup
flour

(for topping)



1/2
cup
butter

or margarine

 Make an unbaked 9 inch pastry shell.

Pare, quarter, and core apples, then halve each quarter crosswise to make chunks (about 7 cups).

Place in large bowl. Make filling by combining 1/2 cup sugar, 2 tablespoons flour, and nutmeg in a cup.

Sprinkle over apples and toss to coat well.

Spoon into pastry shell, then drizzle with lemon juice.

Combine 1/2 cup sugar and 1/2 cup flour for topping in small bowl.

Cut in butter or margarine; sprinkle over apples to cover top.

Slide pie into a heavy brown paper bag large enough to cover pie loosely.

Fold open end over twice and fasten with paper clips.

Place on large cookie sheet for easy handling.

Bake in 425 degree electric oven 1 hour (apples will be tender and top bubbly and golden).

Split bag open; remove pie and cool on wire pie.

Be careful