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Crust: Combine sugar and salt in a large bowl. Add butter and work with a pastry blender until mixture resembles a coarse meal. Add necessary amount of water to obtain a soft dough.
If a food processor is available process all ingredients but water. Add the necessary amount of water to get the dough together and form a ball. Divide dough in 2 parts, wrap in plastic film and cool for 30 minutes.
Remove from the refrigerator and roll out one part of dough on a floured surface into a 12 inch (30 cm) round. Line a 9 inch (23 cm) pie pan. Fill with apple mixture.
Bake in preheated oven 350°F (180°C) for 25 minutes. Remove from oven and cool.
Roll out the remaining part of the dough into a 14 inch (35 cm) round. Place on top of pie and press edges together to seal. Crimp edges decoratively if desired. Cut slits with a sharp knife to form steam vents. Brush crust with the heavy cream and sprinkle sugar.
Bake in preheated oven to 450ºF (230ºC) and cook for 20 minutes.
Reduce temperature to 350ºF (180ºC) and continue baking until the crust has a golden color, the apple is soft and juices have thickened (approximately 40 minutes more). Remove from the oven and cool on a rack before serving.
Filling: Combine all ingredients in a bowl and set aside until ready to use.
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