A gorgeous, bakery-quality pie is within your reach. This foolproof recipe hurries things along with a simple shortcut for a lattice crust and no blind baking.
1. Place a rimmed baking sheet in the middle of the oven. Preheat oven to 425°F. Peel, core, and thinly slice the apples. In a large bowl, combine the sugar, cornstarch, apple pie spice, and salt. Add the apples and lemon juice. Toss until well coated.
2. Arrange 1 pie crust in a 9-inch pie plate. Tuck edges under to form rim. Add apple filling to pie shell, along with any residual syrup in bowl. Dot apples with bits of the butter.
3. Unroll remaining pie crust and, with pizza cutter, cut into ¾-inch strips. Discard 2 end strips. Arrange half of strips across pie, spacing about ¾ inch apart. Place remaining pie crust strips on top, perpendicular to first set, spacing about ¾ inch apart. With fork, press top and bottom crust edges together to seal. Trim off any excess dough pieces from the lattice strips.
4. Brush top crust with the heavy cream, then sprinkle evenly with the coarse sugar. Place pie on heated baking sheet in oven. Bake 15 min. Reduce heat to 375°F. Bake another 35–40 min., until top is golden brown. Cool on wire rack before serving.
If the edges are browning too quickly, cover them with strips of foil.