Measure apples in a bowl, mix with 1 /2 cup sugar, flour, nutmeg, and lemon juice.
Turn into unbaked pie shell and pat down evenly.
For the topping, cut butter into a pastry blender until crumbs are the size of peas.
Sprinkle this over the apples evenly and pat down around the edges.
Slide the pie into a paper bag, fold end under pie.
Put on a cookie sheet for easy handling. Bake at 425 for 50 minutes.