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1
On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round.
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2
With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch glass pie plate, pressing it into the edges.
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3
Trim to a 1/2-inch overhang all around.
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4
Roll out remaining disk of dough in the same manner; transfer dough (on parchment) to a baking sheet.
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5
Chill pie shell and dough until firm, about 30 minutes.
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6
In a small bowl, whisk together the egg yolk and cream; set aside egg wash.
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7
In a large bowl, toss together the apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt; arrange in the chilled pie shell.
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8
Dot with butter.
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9
Brush the rim of the pie shell with egg wash. Place the second piece of dough on top, and gently press over the apples.
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10
Gently press the top and bottom pieces of dough together to seal.
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11
Using kitchen scissors, trim the top piece of dough to a 1-inch overhang all around.
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12
Tuck dough under, and crimp edge as desired.
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13
Brush the entire surface of the pie with egg wash, and sprinkle generously with sanding sugar.
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14
Cut three vents in the top to allow steam to escape.
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15
Freeze until firm, about 30 minutes.
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16
Meanwhile, preheat the oven to 400F, with the rack in the lower third.
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17
Place pie on a parchment-lined baking sheet.
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18
Bake until the crust begins to turn golden, about 20 minutes.
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19
Reduce oven temperature to 350F.
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20
Continue baking, rotating sheet halfway through, until the crust is a deep golden brown and the juices are bubbling and have thickened, 40 to 50 minutes more.
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21
Transfer pie to a wire rack to cool completely.
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22
The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
