½packagerefrigerated pie crust or about ½ pound dough
1tablespoonscream
Instructions
Preheat oven to 350°F. Have ready a rimmed baking sheet.
Roll your pie dough into two seven inch circles. If using store bought dough, unroll one roll and use a seven inch plate as a guide to cut a 7 inch circle out of the unrolled circle. Piece together the scraps, press, roll and cut to make a second seven inch circle. Keep the circles chilled while you prepare the pie.
Put all of the spices in a mixing bowl. You can use the measurements above or just throw some in.
Peel and slice the apples, then toss them in the bowl with the spices.
Begin melting the butter in a six inch cast iron skillet. When it's about halfway melted, add brown sugar and stir over low heat until dissolved.
Remove hot skillet from heat. Pour a little over half of it onto the apples, but leave behind a generous amount of hot buttery sugar mixture. Remove one of your pie circles from the refrigerator and lay it over the brown sugar mixture. It will begin to soften and cook immediately in the hot butter. Gently press it to the sides. Don't burn yourself.
Pile apples on top, pressing down slightly, then drape the second circle of dough over the apples, tucking it in to seal them the best you can.
Set pie on the rimmed baking sheet. Cut cross slit in the middle of the pie.
Brush cream over the pie, allowing some it to fall through the slits. Sprinkle on some coarse sugar (if you have some).
Bake for about 40 minutes or dough is golden and apples are tender. Go by the appearance of the dough. The apples will be fine, but the dough should be golden. The time may vary depending on what kind of dough you used.