CRUST:

2 c. all-purpose flour
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/3 c. butter
1/3 c. shortening
4 to 5 tbsp. cold water

FILLING:

1/2 c. sugar
1/4 c. firm pack brown sugar
1/4 c. all-purpose flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
6 c. peeled, cored, sliced 1/4 inch tart cooking apples
1 tbsp. butter
1 tsp. sugar
1/2 c. whipping cream

Heat oven to 400 degrees. In large bowl stir together 2 cups flour, 1 teaspoon sugar, salt, 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg. Cut in 1/3 cup butter and shortening until crumbly. With fork mix in water until flour is moistened. Divide dough in 1/2; shape into 2 balls and flatten. Wrap 1 ball in plastic wrap; refrigerate. On lightly floured surface roll other ball into 12 inch circle. Place in 9 inch pie pan. Trim pastry to 1/2 inch from rim of pan; set aside. In large bowl add all filling ingredients except apples, 1 tablespoon butter, 1 teaspoon sugar and whipping cream. Add apples; toss lightly to coat. Spoon into prepared crust. Roll remaining pastry ball into 12 inch circle; cut 8 large slits in top crust. Place over pie; crimp or flute crust. Brush with melted 1 tablespoon butter; sprinkle with 1 teaspoon sugar. Cover edge of crust with 2 inch strip of foil. Bake 35 minutes; remove foil, bake 15 minutes. Remove from oven, run knife thru slits to open. Pour whipping cream evenly through slits. Return to oven for 5 minutes. Cool pie 30 minutes. Serve warm.