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1
Mix first 3 ingredients in large bowl.
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2
Add shortening; cut in using pastry blender or 2 knives until mixture resembles coarse meal with a few pea-size pieces.
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3
Mix in enough ice water by tablespoonfuls to form moist clumps.
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4
Gather dough.
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5
Divide into 2 pieces, 1 slightly larger than the other.
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6
Flatten each into disk.
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7
Wrap each disk in plastic; chill at least 1 hour.
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8
(Can be made 1 day ahead.
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9
Keep refrigerated.
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10
Let dough soften slightly at room temperature before rolling out.)
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11
Toss apples and lemon juice in large bowl.
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12
Melt butter in heavy large pot over medium heat.
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13
Add apples and brown sugar; cook until apples are just tender, stirring occasionally, about 15 minutes.
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14
Using slotted spoon, return apples to same bowl.
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15
Boil juices in pot until thick, about 15 minutes.
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16
Pour juices over apples; cool completely.
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17
Mix in flour and five-spice powder.
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18
Position rack in lowest third of oven; preheat to 375F.
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19
Place baking sheet on rack.
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20
Roll out larger dough disk on floured surface to 12-inch round.
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21
Transfer to 9-inch glass pie dish; trim overhang to 1 inch, if necessary.
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22
Spoon filling into crust.
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23
Roll out smaller dough disk to 10-inch round.
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24
Drape over filling.
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25
Press top and bottom edges of dough together; crimp decoratively.
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26
Cut small hole in center of crust.
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27
Brush crust with cream.
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28
Sprinkle with 1/2 teaspoon sugar.
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29
Place pie on baking sheet in oven; bake until crust is golden brown and filling bubbles thickly, about 1 hour 5 minutes.
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30
Transfer pie to rack and cool.
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31
Serve slightly warm or at room temperature.
