Apple Pie

• 1 unbaked 9-inch pastry shell
• 3 or 4 large baking apples (about 2 1/2 lb.)
• 1 c. sugar (divided use)
• 1/2 c. plus 2 Tbsp. flour (divided use)
• 1/2 tsp. nutmeg or cinnamon
• 2 Tbsp. lemon juice
• 1/2 c. butter or margarine (1 stick)

1. Make a 9-inch pastry shell.
2. Pare, core and quarter apples, then halve each quarter.
3. Place in large bowl.
4. Combine 1/2 cup sugar, 2 tablespoons flour and nutmeg (cinnamon) in cup; sprinkle over apples.
5. Toss to coat well.
6. Spoon into pastry shell.
7. Drizzle with lemon juice.
8. Combine 1/2 cup sugar and 1/2 cup flour for topping in bowl.
9. Cut in butter or margarine and sprinkle over apples.
10. Slide pie into brown bag, fold open end twice and fasten with paper clips.
11. Place on cookie sheet and bake in hot oven (425u0b0) for 1 hour (apples will be tender and top bubbly and golden).
12. Split bag open.
13. Remove pie and cool on wire rack.
14. Serve plain, with cheese or ice cream.

pastry shell, baking apples, sugar, flour, nutmeg, lemon juice, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=346993 (may not work)