INGREDIENTS
Filling:
- 3 – 4 large apples, peeled and cut into eighths
- 1 unbaked pie shell
- 1/2 cup sugar
- 2 Tbsp. flour
- 1/2 tsp. nutmeg
- 1 Tbsp. lemon juice
Topping:
- 1/2 c. sugar
- 1/2 c. flour
- 1 stick butter
DIRECTIONS
For filling, combine sugar, flour and nutmeg. Sprinkle over apples and toss to coat well. Fill the pie shell. Drizzle the lemon juice over the apples.
For topping, combine sugar and flour. Cut in butter until crumbly. Sprinkle topping to completely cover apples. Slide pie into heavy brown grocery bag (big enough to loosely cover pie). Fold bag to close and fasten with paper clips. Place on a cookie sheet. Bake 1 hour at 425 degrees F. Split the bag open to remove the pie. Cool on a wire rack. The apples will be tender, the top bubbly and golden.