3/4 c. plus 2 1/2 tbsp. sugar
3 tbsp. all-purpose flour
3/4 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground ginger
1/4 tsp. salt
3/4 tsp. freshly grated lemon zest
2 1/2 lbs. Granny Smith apples (about 6)
1 tsp. fresh lemon juice
3 tbsp. cold unsalted butter, cut into bits

Divide the dough into 2 pieces, one slightly larger than the other, and chill the larger piece wrapped in wax paper. Roll the smaller piece to fit into a 9 inch pie plate, preferably ovenproof glass, and trim leaving 1/2 inch overhang. Chill while making the filling.

In a large bowl, stir together the sugar, flour, cinnamon, nutmeg, ginger, salt and the zest. Peel, quarter and core the apples. Slice them crosswise, and add them to the sugar mixture, tossing them to coat well. Mound the apples to the shell, sprinkle with the lemon juice, and dot with the butter. Drape the dough over the apples.

Roll out the larger piece of dough into a 13 to 14 inch round on a floured surface and drape it over the filling. Trim the top crust leaving a 1 inch overhang, fold the overhang under the bottom crust and seal it. Make steam vents in the crust. Bake the pie in the lower third of preheated oven at 425 F. for 15 minutes, reduce the heat to 375 F. and bake for 40 to 45 minutes more or until the filling is bubbling and the crust is golden.

HONEY SPICED WHIPPED CREAM:

3/4 c. well-chilled heavy cream
1 tbsp. honey
1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. freshly grated nutmeg

Beat the ingredients until it holds soft peaks and transfer to a serving dish.

SHORTENING PIE DOUGH:

2 1/2 c. all-purpose flour
1/4 tsp. salt
3/4 c. cold vegetable shortening, cut into pieces
4-6 tbsp. ice water

In a bowl, stir the flour, salt and shortening until it resembles coarse meal. Add 4 to 6 tablespoons of ice water, or enough to a soft but not sticky dough. Form the dough into a ball. Flatten the ball slightly, dust it lightly with flour, and chill it in waxed paper for 1 hour.

Makes enough for one double 9 inch crust.