6 c. thinly sliced tart apples
1 c. granulated sugar
3 tbsp. all-purpose flour
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/4 tsp. salt
1/2 c. whipping cream

Prepare one 9-inch double crust pie shell. In a large mixing bowl, combine apple slices, flour, sugar, cinnamon, nutmeg and salt. Mix gently, covering the apple slices evenly. Turn apple mixture into pastry-lined pie pan. Roll on top crust. Seal and flute edges. Cut vent holes into top crust. Bake at 425 degrees for 45 minutes.

Remove from oven. Pour cream through vent holes. Return to oven. Bake another 10 to 15 minutes. Serve warm.