Prepare the dough

• Initially combine flour, salt, and sugar in a bowl.
• Add cold butter cubes.
• Use a pastry cutter or your fingertips to create a crumbly texture.
• Drizzle in ice-cold water, one tablespoon at a time.
• Stir gently until the dough just comes together.
• Form into two discs, wrap, and refrigerate for at least 30 minutes.

Pre-cook the apples

• Melt 2 tablespoons of butter in a pan over medium heat.
• Add sliced apples, sugar, cinnamon, and nutmeg.
• Sauté for about 5-7 minutes until the apples soften slightly.
• Optionally sprinkle flour if your apples release too much liquid.
• Remove from heat and let cool.*

Roll out the dough

• Lightly flour your work surface to prevent sticking.
• After that, roll one disc of dough into a circle large enough for your pie dish.
• Then, gently press it into the dish, leaving any excess hanging over the edges.
• Finally, if you are making a covered pie, roll the second disc to a similar size.

Assemble the pie

• Spread the cooled apple filling evenly over the bottom crust.
• Then, drizzle heavy cream on top of the apples.
• If using a top crust, place it over the filling.
• Pinch or crimp the edges to seal.
• Trim any excess dough.
• Cut small slits on the top crust to allow steam to escape.