Apple Cobbler With Cinnamon Sauce

2 c flour
1 t salt
2/3 c vegetable shortening
cold water
4 1/2 c chopped cooking apples
2 c sugar
1/4 c flour
1/2 ts ground cinnamon
1/4 ts ground nutmeg
1 egg
1 tb granulated sugar
1 c whipping cream
1/3 c confectioner's sugar
1/4 ts cinnamon

Combine 2 cups flour and salt. Cut in shortening until mixture resembles coarse meal. Sprinkle with enough cold water to form a soft dough.

On a lightly floured surface, roll dough to 1/8th- inch thickness. Cut dough into a 14-inch circle. Reserve scraps. Transfer to an ungreased 10- inch deep dish pie plate.

Combine apples, 2 cups sugar, 1/4 cup flour, cinnamon and nutmeg. Pour filling into crust. Fold edges of crust over filling leaving center of filling uncovered. Cut leaves from scraps of dough and place around crust. Brush with egg and sprinkle with sugar.

Bake at 425 degrees for 45 minutes. If crust becomes too brown, cover with foil during last 15 to 20 minutes of baking time. In a chilled bowl, whip cream until soft peaks form. Add sugar and cinnamon, beat until stiff peaks form. Serve whipped topping with pie.

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