Make our buttery pie crust and divide it in half. One will be for the bottom and one for the top of the pie.
Roll out 1/2 of the pie crust on parchment paper.
Add the crust to a deep-dish pie pan. It's okay to have an overhang of dough as you'll be creating a top to the pie later.
Refrigerate the crust until you're ready to add the apples.
Peel and core 6 apples.
Slice them VERY thinly so they can become tender when baking.
Add all of the apple pie filling ingredients into a mixing bowl.
Using a spatula, fold the apples and the ingredients together until the apples are coated.
Add the apples evenly into the pie crust.
Next, roll out the other half of the pie crust. Then using a knife cut 2" strips to make a lattice top. You can also do a twist or use pie crust cutouts.
Add the dough to the top of the apples, weaving them together to make the top.
Remove the extra dough and pinch together a crust. It does not need to be perfect!
Whisk the egg yolk and cream together and brush all over the pie crust.
Sprinkle sugar over the top.
Cook the pie in a preheated 400-degree oven on the third rack to the bottom
Bake the pie for 45 minutes until the top is golden brown.
Then, cover it with foil (so it doesn't burn) and bake for another 20 minutes.
Continue checking to make sure the pie is not burning on the top. It's okay to have the edges very dark brown, it looks pretty that way!
Let the pie sit for 3 to 4 hours while it thickens.
Serve with vanilla ice cream.