Measure 2 cups flour and salt into a bowl. Cut in margarine with pastry blender until mixture resembles coarse meal. Stir in ice water; mix lightly. Form dough into a ball. Roll out two third dough to fit a 10x6x2 inch baking dish. Transfer to baking dish. Combine sugar, remaining quarter cup of flour, cinnamon and nutmeg. Mix with apples and lemon juice. Pile into baking dish. Roll out remaining one third pastry. Cover pie; seal edges and flute. Cut several large slits in top. Bake at 220ºC for 40 minutes. Reduce heat to 180ºC Remove pie from oven and pour cream through slits in top of pie. Bake 10 minutes longer. ----