Prepare and set aside one unbaked pie shell.
Pare and core about 8 cooking apples. Cut into eighths. Place in a large bowl and set aside.
Combine and mix well: 1/2 C. sugar, 2 T. flour, 1/2 t. cinnamon
Sprinkle over apple chunks and toss slightly. Spoon
into prepared shell. Sprinkle over top: 2 T. lemon juice.
Combine in bowl: 1/2 C. sugar, 1/2 C. flour. Mix well and add 1/2
cup butter or margarine. Cut in butter with a pastry blender or
two knives until mixture is coarse, like cornmeal. Sprinkle this
mixture evenly over top of pie.
Slide pie into a large, heavy supermarket paper bag. Fold open
end twice and fasten with paper clips. Place on a baking sheet.
Bake at 425 for 70 minutes. Remove from oven, split bag open and cool
pie on wire rack. DO NOT open bag while baking!