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, nutmeg and cinnamon in a cup. Sprinkle over apples and toss to coat well. Put into pastry shell, piling higher towards the middle, then drizzle with lemon juice.
Combine 1/2 cup brown sugar, 1/2 cup granulated sugar, 1/2 cup flour in small bowl. Cut in 1 stick butter or margarine until like fine meal. Pat this over the apples to cover the top of the pie.
Slide the pie into a heavy brown paper bag (large marketing bag) large enough to cover the pie loosely. Fold open end over twice and fasten with metal paper clips. (Or tuck the end of the bag underneath.
Place on a large cookie sheet on the middle rack of your oven preheated at 425 degree F oven and bake for 1 hour. Split bag, open, remove and cool pie on wire rack.
Near the end of the baking you may slit the bag with a sharp knife and fold back for extra browning. The top will be crisp and bubbly and the bag will have caught any drippings.
Pie can be served with ice cream, whipped cream or cheddar cheese, even for breakfast.
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