Pâte brisée for a 2-crust pie
6 medium Granny Smith apples,
peeled, cored, sliced thin
Juice of 1/2 lemon
1 cup sugar
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup heavy cream
1 teaspoon pure vanilla extract

Make pastry and line the bottom of a 9- or 10-inch pie plate to form
bottom crust. Refrigerate both the pastry-lined pie plate and the unrolled dough. Place sliced apples into a large bowl and drizzle them with the
lemon juice. Stir to combine.
In a small bowl combine sugar, flour, salt, and cinnamon. Slowly add
heavy cream and then vanilla, mixing until combined. Pour this mixture
over the sliced apples and mix until apple slices are coated with cream
mixture. Allow the apples to stand for about 1 hour.
Heat the oven to 450 degrees F. Pour the apples into the prepared pie
plate and cover with top crust, sealing edges. Bake 10 minutes at 450
F, then about 1 hour at 350 F, or until apples are tender. Chances are
that the juices from the pie will bubble over, so it's best to provide
protection of some kind, such as placing the pie plate on a foil-lined
baking sheet.
This is our family's all-time favorite apple pie, bar none. Every time
I try a different recipe - especially during the Holiday Season, someone
will invariably say, "Well, this is delicious, but I like Gigi's best!"