Dutch Apple Pie

Directions

1. On a lightly floured surface, roll out pastry and fit into 10-inch (25 cm) pie plate; trim and flute edges.
2. Peel and core apples; cut each into 6 wedges.
3. Arrange wedges snugly in single layer in pie shell; drizzle with half of the cream.
4. In a small bowl, combine sugar and flour; cut in butter till crumbly.
5. Sprinkle over apples; dust with cinnamon.
6. Drizzle with remaining cream.
7. Bake in 450 F (230 C) oven for 15 min; reduce heat to 350 F (180 C) and bake for 30 to 35 min longer for till apples are tender, shielding edges of pastry with foil if browning too much.
8. Let cold.