Heat oven to 425°. Prepare pastry. Mix sugar, flour, cinnamon, nutmeg and salt. Stir in apples. Turn into pastry-lined deep-dish pie plate, 9 x 1 1/2 inches, or regular pie plate, 10 x 1 1/2 inches. Drizzle with 3 tablespoons of the whipping cream.
Cover with top crust that has slits cut in it; seal and flute. Brush with remaining whipping cream. Top with leaf or other shapes cut from pastry scraps if desired. Bake 40 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust.
10-inch Two-Crust Pie Pastry:
1 cup shortening or 3/4 cup plus
2 tablespoons lard
2 2/3 cups all-purpose flour
1 teaspoon salt
7 to 8 tablespoons cold water
Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).
Gather pastry into a ball. Divide pastry in half; shape into 2 flattened rounds on lightly floured cloth-covered surface.