4 c. flour
1-1/3 c. shortening
8 - 12 apples, preferably Northern Spy, Granny Smith or McIntosh
Dash salt
1/4 to 1/2 c. heavy cream
1/4 c. sugar
2 tsp. salt
10 to 12 tbsp. ice water
1 c. sugar
2 - 3 tsp. cinnamon
3 heaping tbsp. flour
4 tbsp. butter, thinly sliced
1 tbsp. cinnamon

Mix flour, salt and shortening, cutting into pea - sized bits. Mix in ice water and knead briefly. Separate into two parts, one slightly larger than the other. Roll the smaller into a circle, just larger than pie pan. Put into 10 inch pan (glass preferred), trim excess. Peel (if desired), core, and cut apples - mound into crust. Should be very high in middle. Sprinkle all remaining ingredients (except cream, cinnamon and 1/4 cup sugar), over apples.

Roll top crust and put over apples. Flute edges, after trimming excess. Cut slits in a decorative design through crust. Pour on heavy cream so it coats top crust and drips through slits onto filling. Gather all extra bits of dough. Mix with cinnamon and sugar. Should be crumbly. Spread on top. Pie should now be very high! Bake, with drip pan underneath, in upper middle part of oven at 375 degrees for 45 to 60 minutes until golden brown all over.