Apple Cream Crumble Pie

from my mom

Single pie crust

5 large baking apples
2 TB lemon juice
1/2 cup sugar
2 TB flour
1/4 tsp nutmeg
1/2 tsp cinnamon

1/2 cup sugar
1/2 cup flour
1/2 cup butter
1 cup cream

Prepare pastry for 9" pie pan.  Flute edges.  Pare, slice apples (about 7 cups).  Place in large bowl, sprinkle lemon juice over.  Mix 1/2 cup sugar, 2 TB flour, and spices in cup.  Sprinkle over apples, tossing well to coat.  Spoon into prepared pie crust.  Combine 1/2 cup sugar and 1/2 cup flour in small bowl.  Cut in butter with pastry blender until crumbly, sprinkle over apples.  Cover pie loosely with foil.  Place on large cookie sheet for easy handling.  Bake at 425 for 45 minutes.  Uncover.  Drizzle 1/2 cup cream over.  Bake 15 more minutes or until top is golden.  Remove from oven and place on wire rack.  Drizzle remaining cream over.  Cool about 1 hour or until filling is set.