Gently gather dough into 2 balls, wrap in plastic wrap, and chill 30 min. Roll each into a round slighly larger (1"& 1 1/4" or so) than your pie pan. Gently fit the slightly smaller round into the pie pan (glass/pyrex is best), making sure to get it all the way in. It should cover the edge of the pie plate. Fill, and top with remaining round. The top crust should have a 3/4" overhang: tuck this under the bottom crust and pinch together. Flute edges. Cut several small slits in the top crust (or decorative shapes, like tiny apples or leaves). Preheat oven to 425*f.
Brush top of pie with 1-2 tbsp heavy cream, then sprinkle with turbinado or raw sugar. Bake 15 min at this temp, then reduce heat to 350*f for another 35-45 minutes, until apples are easily pierced with a fork.
at 1:23 PM on Nov. 17, 2008