Pie Dough: Measure flour into mixing bowl and mix salt through it. Cut in the shortening with a pastry blender or fork until it becomes the size of medium pebbles or peas. Gently blend in the water and heavy whipping cream until the flour has been moistened. Gather together the dough, pulling it from the sides of the bowl, forming it into a ball. Divide the dough equally into two pieces, slightly flatten, wrap in saran wrap and refrigerate until use.
Tips: Don't over-mix. Pie dough will become tough and less flaky when overworked. Adding heavy whipping cream provides a flakier crust.
Pie Filling: Peel apples, quarter them, remove cores and slice a quarter-inch thick. Mix the sugar, spices and pectin powder together. In a large bowl, toss the apples and sugar mixture until well-coated. Add the lemon juice and mix well.
On a lightly floured board, roll out half of the prepared pie dough to approximately 1/8" thick and place into the desired pie pan. Make sure to roll out the dough to extend past the rim of the shell at least 1/2". Place prepared apple filling into the shell and dot the filling with the butter. Roll out the remaining dough using the same method as above. Moisten the pie shell edges with water and carefully place the top on the apple filling. Trim off the edges and flute the rim of the pie to properly seal in the filling. Place some venting holes in the top of the pie to let steam escape. Brush the top of the pie liberally with water and sprinkle generously with granulated sugar.
Bake the pie in a pre-heated 400° F oven on a sturdy cookie pan for approximately one hour, or until the pie has good color and is bubbling. Remove from the oven and let stand on a cooling rack to let the pie juices set before serving.