Paper Bag Apple Pie

This is a tasty recipe I got from an old church cookbook; I have changed a few minor things about it. Cooking the pie in a brown paper bag allows for nice, even browning with no burnt edges. It bakes perfectly every time.

1 unbaked piecrust

5-7 Granny Smith apples, or other tart baking variety, peeled and sliced

Filling:

2 T lemon juice

1/4 c sugar

1 tsp cinnamon

1/4 tsp nutmeg

2 T flour

Topping:

3/4 c sugar

3/4 c flour

3/4 c butter (1 1/2 sticks), softened

Combine apple slices (thin) with filling ingredients in a large bowl. Transfer to pie shell. Then, you can use the same bowl to combine the 3 topping ingredients; mix with a fork until it's the consistency of cookie dough. Pat the topping evenly over the apples; going all the way to the edges.

Open a heavy brown paper bag (grocery bag) and lay it on its side onto a large baking sheet. Slide pie into the bag, fold the end and secure with paper clips. Bake at 425 for 1 hour.