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1
Preheat oven to 425 degrees.
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2
Divide the ball of dough in half, setting one half to the side.
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3
On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 10-inch circle.
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4
Place in pie plate; set aside while making the filling.
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5
In a small bowl, whisk together the sugar, flour, cinnamon, and nutmeg.
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6
Place the apples in a large bowl and sprinkle them with the sugar mixture, making sure the apples are thoroughly coated.
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7
Place the apple mixture in the pie shell, distributing them evenly.
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8
Dot the filling with the butter.
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9
Roll out the second half of dough with a rolling pin until it forms a 10-inch circle.
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10
Place over apple filling; crimp the edges of the pie dough together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times.
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11
Brush the top of the pie and crimped edges with heavy cream to create a perfect, golden brown finish.
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12
To bake, place the pie plate on a baking sheet and bake for 15 minutes.
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13
Decrease oven heat to 375 degrees and continue baking for 40 minutes, or until the apples are tender.
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14
Insert a cake tester or a knife into the pie to check the firmness of the apples.
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15
If the apples are still firm, continue baking the pie until they soften.
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16
The perfect apple pie will have visible juices bubbling around the crust.
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17
If the top of the crust is getting too brown and the apples are not done yet, cover the pie with foil to allow the apples to bake a big longer without browning the crust too much.
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18
Transfer the pie plate to a wire cooling rack and allow the pie to cool and se t for 1 1/2 hours before serving.
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19
Apple pies are best served either at room temperature or warmed at 350 degrees for about 10 minutes.
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20
This pie will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
