---------- Recipe via Meal-Master (tm) v8.03
  Categories: Pies
       Yield: 6 servings
            Shortening pie dough:
   2 1/3 c  Flour
     1/2 ts Salt
     3/4 c  Shortening, cold, cut into p
            Pie filling:
  14 1/2 tb Sugar
       3 tb Flour
     3/4 ts Cinnamon
     1/4 ts Nutmeg
     1/4 ts Ginger
     1/4 ts Salt
     3/4 ts Lemon zest
   2 1/2 lb Apples (granny smiths, of co
       1 ts Lemon juice
       3 tb Unsalted butter, cut into bi
       1 tb Half&half
            Honey spiced whipped cream:
     3/4 c  Heavy cream, well chilled
       1 tb Honey
     1/4 ts Cinnamon
     1/4 ts Ginger
     1/8 ts Nutmeg
   In a bowl, stir together flour and salt.  Add
   shortening and blend until mixture resembles coarse
   meal. Add 4-6 Tbsp ice water or enough to form into
   soft but not sticky dough, tossing the mixture with a
   fork. Form dough into a ball, flatten it slightly,
   dust with flour and chill it, wrapped in wax paper,
   for 1 hour. Divide dough into 2 pieces, one slightly
   larger than the other. Chill the larger piece, wrapped
   in wax paper. Roll out the other, 1/8-inch thick on a
   floured surface, and fit it to a 9-inch pie plate, and
   trim the edge leaving a 1/2-inch overhang. Chill the
   pie shell while making the filling. In a large bowl,
   stir together 14 Tbsp sugar, flour, cinnamon, nutmeg,
   ginger, salt, and zest. Peel, quarter, and core the
   apples; slice thinly, crosswise, and add them to the
   sugar mixture, tossing to coat well. Mound the apple
   mixture in the pie shell, sprinkle with lemon juice
   and dot with butter. Roll out the larger piece of
   dough to a 13 or 14-inch round on a floured surface
   and drape it over the filling. Trim top crust, leaving
   a 1-inch overhang. Fold overhang under bottom crust,
   pressing the edge to seal it. Crimp the edge
   decoratively with a fork.  Make slits in the top crust
   to form steam vents. Brush with h&h and sprinkle with
   the remaining sugar. Bake pie in lower third of a
   preheated 425f oven for 15 minutes, reduce heat to
   375f and bake for 40-45 minutes more, or until filling
   is bubbling and crust is golden. Transfer pie to a
   rack to cool. In a chilled bowl, beat cream with the
   honey, cinnamon, and nutmeg until it holds soft peaks.
   Transfer to a serving dish. Serve the pie warm or at
   room temperature with the Honey Spice Whipped Cream. a
   1988 Gourmet Mag. favorite Source: CRS file