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Apple Pie En Papillote - in A Paper Bag         Jan Peterson

1 pastry shell for 9 inch pie in deep pie dish

2 1/2 lb. (approx. 8 count) tart cooking apples, peeled, cored and sliced

2 Tbsp. lemon juice                                        1/2 cup sugar

2 Tbsp. flour                                                    1/2 tsp. cinnamon

Dash of nutmeg

Topping

1/2 cup flour                                                    1/2 cup margarine softened

1/4 cup sugar                                                  1/4 cup light brown sugar

In a  bowl, toss apples with lemon juice, sugar, flour, cinnamon and nutmeg;  toss until well coated.  Place in pie shell and cover with topping, gently spreading over apples.  Place pie in a large brown grocery bag and fold over the open end and fasten with staples or paper clips.  Place on oven rack in center of the oven, making sure the bag does not touch bottom, sides or top of oven, and don't turn on the broiler by mistake.  Bake pie for 1 hour in 400 degree oven.  Remove pie from oven and carefully slit top of the bag to allow steam to escape before removing to cool.  The pie will be browned to perfection; will not cook out in the oven.