Yield: 12 servings
|6 tablespoons||Ice water, may need 7 TB|
|8 cups||Apples, sliced and peeled|
|1 tablespoon||Lemon juice|
|¾ cup||Heavy cream|
LORELI AGUDA WSKD49A
Measure 2 cups flour and salt into a bowl. Cut in margarine with pastry blender until mixture resembles coarse meal. Stir in ice water; mix lightly. Form dough into a ball. Roll out ⅔ dough to fit a 10x6x2 inch baking dish. Transfer to baking dish. Combine sugar, remaining ¼ cup of flour, cinnamon and nutmeg. Mix with apples and lemon juice. Pile into baking dish. Roll out remaining ⅓ pastry.
Cover pie; seal edges and flute. Cut several large slits in top. Bake at 425~ for 40 minutes. Reduce heat to 350 ~. Remove pie from oven and pour cream through slits in top of pie. Bake 10 minutes longer.