Deep Dish Apple Cream Pie

2 1/4 c Flour

1 ts Salt

2/3 c Margarine

6 tb Ice water, may need 7 TB

1 c Sugar

1/2 ts Cinnamon

1/8 ts Nutmeg

8 c Apples, sliced and peeled

1 tb Lemon juice

3/4 c Heavy cream

Measure 2 cups flour and salt into a bowl. Cut in margarine with pastry blender until mixture resembles coarse meal. Stir in ice water; mix lightly. Form dough into a ball. Roll out 2/3 dough to fit a 10x6x2 inch baking dish. Transfer to baking dish. Combine sugar, remaining 1/4 cup of flour, cinnamon and nutmeg. Mix with apples and lemon juice. Pile into baking dish. Roll out remaining 1/3 pastry. Cover pie; seal edges and flute. Cut several large slits in top. Bake at 425~ for 40 minutes. Reduce heat to 350 ~. Remove pie from oven and pour cream through slits in top of pie. Bake 10 minutes longer.
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