1. Preheat oven to 450°F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface use your hands to slightly flatten pastry ball. Roll pastry into a 12-inch circle. Line a 9-inch pie plate with pastry circle. Trim and flute edge.

2. For streusel, in a large bowl combine the 1 1/2 cups flour, the brown sugar, salt, and 1/2 tsp. of the cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts.

3. For filling, in an extra-large bowl combine granulated sugar, the 2 Tbsp. flour, and the remaining 1/2 tsp. cinnamon. Add apples; toss to coat. Transfer to the pastry-lined pie plate. Carefully drizzle with cream. Mound streusel over filling, patting down and completely covering filling.

4. Place a foil-lined baking sheet on rack below pie. Bake 15 minutes. Reduce oven temperature to 375°F. Bake 50 to 60 minutes more or until filling is bubbly. Cover pie loosely with foil after 30 minutes of baking. Cool on a wire rack.

Pastry for Single-Crust Pie

1. In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pea size. Sprinkle 1 Tbsp. ice water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, adding water, 1 Tbsp water at a time, until mixture begins to come together. Gather pastry into a ball, kneading gently until it comes together.