Blue Ribbon Apple Pie - cooking recipe

Ingredients

Crust
2 cups all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup butter or 1/3 cup margarine
1/3 cup shortening
4 -5 tablespoons of cold water
Filling
1/2 cup sugar
1/4 cup firm packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
6 cups tart cooking apples, peeled and cored slice 1/4 inch
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon sugar
1/2 cup whipping cream

Preparation

Preheat oven to 400.
In large bowl stir together flour, sugar, salt, cinnamon, nutmeg from crust ingredients.
Cut in butter and shortening until crumbly.
With fork mix in water until flour is moist.
Divide dough in half; shape into 2 balls and flatten.
Wrap 1 ball in plastic wrap and put in fridge.
On a floured surface roll other ball into a 12\" circle.
Place in a 9\" pie pan.
Trim pastry to 1/2\" from rim of pan; set aside.
In a large bowl, combine filling ingredients EXCEPT apples, 1 tbsp butter, 1 tsp sugar,& whipping cream.
Add apples; toss to coat.
Spoon into crust.
Roll other ball into 12\" circle; cut 8 large slits in crust.
Place over pie, crimp or flute crust.
Brush with melted 1 tbsp butter; sprinkle with sugar.
Cover edge of crust with foil.
Bake 35 minutes; remove foil.
Continue baking 10 to 20 min.
or until crust is brown and juice begins to bubble through slits.
Remove from oven; run knife through slits.
Pour whipping cream evenly through all slits.
Return to oven for 5 minutes to warm whipping cream.
Cool pie 30 min.