Recipe - Deep-Dish Apple Cream Pie

LORELI AGUDA WSKD49A
2 One fourth cup Flour
1 teaspoon Salt
2/3 cup Margarine
6 tablespoon Ice water, may need 7 TB
1 cup Sugar
One half teaspoon Cinnamon
1/8 teaspoon Nutmeg
8 cup Apples, cut or sliced up and peeled
1 tablespoon Lemon juice
Three fourths cup Heavy cream

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 2/3 dough to fit a 10x6x2 inch
baking dish. Transfer to baking dish. Combine sugar, remaining One fourth cup of
flour, cinnamon and nutmeg. Mix with apples and lemon juice. Pile into
baking dish. Roll out remaining 1/3 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini