PIE INGREDIENTS:
1 unbaked deep, 9-inch pastry shell; or
1 unbaked, 10-inch pastry shell
2-1/2 pounds baking apples
3/4 cup sugar
2 Tablespoons flour
1 teaspoon cinnamon
2 Tablespoons lemon juice
TOPPING INGREDIENTS:
1/2 cup sugar
1/2 cup flour
1/2 cup butter, softened
TO PREPARE:
Pare, core and cube apples (approximately 7 cups cubed apples.) Combine with 3/4 cup sugar, 2 Tablespoons flour and the cinnamon. Pile into prepared pastry shell and sprinkle with lemon juice.
To make topping, combine 1/2 cup sugar and 1/2 cup flour; cut in butter until mixture is crumbly. Sprinkle evenly over apples (pie will be high). Slide pie into heavy brown paper bag, large enough to cover pie loosely. Fold end of bag over and fasten with paper clips. Bake in 425 degree oven for 1 hour. (Bag will not burn.) Remove from oven, open bag with scissors, remove pie and cool on wire rack.
