3 c. unbleached all-purpose flour
2 tsp. baking powder
1 1/2 tsp. salt
6 tbsp. ice water
1 c. vegetable shortening
2 1/2 lbs. tart apples (about 5 lg.)
2/3-1 c. sugar, to taste
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tbsp. heavy cream

Combine flour, baking powder and salt; stir to mix well. Remove 1/2 cup of the mixture to a small bowl; mix with water until smooth. Cut shortening into remaining flour mixture until it resembles coarse meal; mix in flour/water mixture until well blended. Shape into ball. Wrap in wax paper and refrigerate while preparing apple filling.

Core, pare and slice apples. In a small bowl combine sugar, cinnamon and nutmeg. Divide pastry in half and roll out each between 2 sheets of wax paper. Fit one circle into the pie plate. Sprinkle some flour in the bottom of the pie shell then add half the apples and sprinkle with half the sugar mixture. Add the rest of the apples and sprinkle with the remaining sugar mixture. Moisten edge of pastry with water. Cover with second pastry circle. Press edges together. Trim pastry and shape. Brush top with cream.

Bake in preheated hot oven, 400 degrees, for 50 to 60 minutes or until apples are tender. Cool on wire rack.