| 1 | Measure 2 cups flour and salt into a bowl. |
| 2 | Cut in margarine with pastry blender until mixture resembles coarse meal. |
| 3 | Stir in ice water; mix lightly. |
| 4 | Form dough into a ball. |
| 5 | Roll out 2/3 dough to fit a 10x6x2 inch baking dish. |
| 6 | Transfer to baking dish. |
| 7 | Combine sugar, remaining ?cup of flour, cinnamon and nutmeg. |
| 8 | Mix with apples and lemon juice. |
| 9 | Pile into baking dish. |
| 10 | Roll out remaining 1/3 pastry. |
| 11 | Cover pie; seal edges and flute. |
| 12 | Cut several large slits in top. |
| 13 | Bake at 425°F for 40 minutes. |
| 14 | Reduce heat to 350 ~. |
| 15 | Remove pie from oven and pour cream through slits in top of pie. |
| 16 | Bake 10 minutes longer |
