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1
In a bowl, stir together flour and salt.
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2
Add shortening and blend until mixture resembles coarse meal.
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3
Add 4 to 6 tablespoons ice water or enough to form into soft but not sticky dough, tossing the mixture with a fork.
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4
Form dough into a ball, flatten it slightly, dust with flour and chill it, wrapped in wax paper, for 1 hour.
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5
Divide dough into 2 pieces, one slightly larger than the other.
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6
Chill the larger piece, wrapped in wax paper.
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7
Roll out the other, 18 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.
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8
Chill the pie shell while making the filling.
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9
In a large bowl, stir together 14 tablespoons sugar, flour, cinnamon, nutmeg, ginger, salt, and zest.
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10
Peel, quarter, and core the apples; slice thinly, crosswise, and add them to the sugar mixture, tossing to coat well.
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11
Mound the apple mixture in the pie shell, sprinkle with lemon juice and dot with butter.
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12
Roll out the larger piece of dough to a 13 or 14-inch round on a floured surface and drape it over the filling.
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13
Trim top crust, leaving a 1-inch overhang.
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14
Fold overhang under bottom crust, pressing the edge to seal it.
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15
Crimp the edge decoratively with a fork.
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16
Make slits in the top crust to form steam vents.
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17
Brush with half-and-half and sprinkle with the remaining sugar.
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18
Bake pie in lower third of a preheated 425 Fahrenheit oven for 15 minutes, reduce heat to 375F (190C)ahrenheit and bake for 40 to 45 minutes more, or until filling is bubbling and crust is golden.
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19
Transfer pie to a rack to cool.
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20
In a chilled bowl, beat cream with the honey, cinnamon, and nutmeg until it holds soft peaks.
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21
Transfer to a serving dish.
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22
Serve the pie warm or at room temperature with the Honey Spice Whipped Cream.
