Make an unbaked 23 cm 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 half cup sugar, 2 tablespoons flour, and nutmeg in a cup. Sprinkle over apples and toss to coat well. Spoon into pastry shell, then drizzle with lemon juice. Combine half cup sugar and half cup flour for topping in small bowl. Cut in butter or margarine; sprinkle over apples to cover top. Slide pie into a heavy brown paper bag large enough to cover pie loosely. Fold open end over twice and fasten with paper clips. Place on large cookie sheet for easy handling. Bake in 425 degree electric oven 1 hour (apples will be tender and top bubbly and golden). Split bag open; remove pie and cool on wire pie. Be careful