Preheat the oven to 400 degrees. To make the pie: Combine the first measure of flour, salt and shortening using a pastry blender until the mixture resembles coarse crumbs, then stir in the water a little at a time, using a fork, and form the dough into a ball. Roll out the pastry dough on a lightly floured board.

Roll to an 11" or 12" diameter and fit into a 9" pie pan fluting the edges. Combine the sugar, the second measure of flour, the cinnamon, the nutmeg and the lemon juice in a large bowl then toss the apple slices in the mixture and arrange them in the pie crust.

To make the topping:

Combine the sugar and flour in a bowl and cut in the butter using a pastry cutter then sprinkle the topping over the apple filling. Place the pie in the LARGE paper bag and place the paper bag on a baking sheet and loosely fold the open end of the bag under. Bake until the apples are tender (50-60 minutes).

Carefully remove the pie from the bag ~ CAUTION: WATCH OUT FOR THE STEAM COMING OUT OF THE BAG! Serve warm with generous portions of vanilla ice cream.