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1
On a lightly floured surface, roll out 1 piece of piecrust to a 1/8-inch-thick circle, about 13 inches in diameter.
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2
Drape dough over a 9-inch pie pan.
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3
Transfer pan to refrigerator, and chill 30 minutes.
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4
Heat oven to 425 degrees F.
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5
Whisk together the egg yolk and cream; set aside.
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6
In a large bowl, toss together the apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt; place in chilled bottom crust.
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7
Dot with butter.
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8
Roll out the remaining sheet of dough.
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9
Brush the rim of the bottom crust with the egg wash.
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10
Place second piece of dough on top, and trim so 1-inch overhangs.
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11
Tuck the dough under, and crimp the edges with a fork or your fingers.
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12
Transfer pie to the refrigerator, and chill until firm, about 15 minutes.
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13
Remove pie from the refrigerator, brush with the egg wash, and sprinkle generously with brown sugar.
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14
Cut 4 vents in the top, allowing the steam to escape.
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15
Bake until crust begins to turn light brown, about 25 minutes.
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16
Reduce temperature to 350 degrees and bake until golden brown and the juices are bubbling, 25 to 30 minutes.
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17
Transfer to a wire rack to cool.
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18
Serve pie with vanilla ice cream, if desired.
