Mix all ingredients except for the cream and 1 TBSP sugar together and place in your bottom crust. Paint the edges of the crust with the heavy cream.
Lay the top crust on a floured board and slice into 1 inch thick strips. Lattice them on top of the apples.
Brush the lattice generously with heavy cream. Sprinkle with 1 tbsp. of fine sugar.
Crimp with your fingers or seal with a fork, your choice. Place the whole pie in the freezer for 10 minutes while you heat an oven to 375 degrees.
Bake at 375 degrees for 15 minutes and then turn the oven down to 325 for the last 30-45 minutes. You know it's done when it's golden brown and a little thickened juice comes lattice.
Cool for at least two hours before cutting.