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1
To make the crust, sift together the flour and salt.
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2
Cut the Crisco into the flour with a pastry cutter, until it has the grain of coarse cornmeal.
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3
Sprinkle with 8 tablespoons of water and blend it in with a fork.
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4
If the dough doesn't come together in a mass, stir in 1 more tablespoon of water.
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5
Shape the dough into a ball, divide into 2 pieces and pat them into disks.
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6
Wrap in plastic and refrigerate for 45 minutes.
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7
Roll out 1 disk of dough on a lightly floured piece of wax paper and fit it into a 9-inch pie pan.
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8
Preheat the oven to 450 degrees.
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9
For the filling, melt half the butter in a large frying pan over high heat.
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10
Add half of the apples.
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11
Cook, stirring, for 2 minutes.
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12
Sprinkle the apples with 6 tablespoons of the sugar and cook for 3 to 5 minutes.
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13
When the apples begin to turn golden, place in a large bowl and reserve at room temperature.
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14
Repeat with remaining butter, apples and all but 1 teaspoon of the sugar.
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15
Combine all the apples.
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16
Stir in the allspice, mace and ginger and 2 tablespoons of flour.
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17
Pour the apples into the crust and top with bay leaves.
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18
Roll out the remaining dough on a lightly floured piece of wax paper.
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19
Cut 4 small bay-leaf-shaped holes in the center, lay over the top of the pie and cut away excess dough.
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20
Use a fork to firmly press the top and buttom crust together.
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21
Brush the top with cream and sprinkle with remaining sugar.
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22
Bake for 10 minutes.
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23
Reduce the heat to 350 and bake for 40 to 50 minutes, until juices bubble.
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24
Cool before serving.
