1. In a food processor, blend flour, sugar, and salt.
2. Add butter; pulse until butter is in ¼" pieces.
3. Add 7 tbsp. ice water; pulse until moist clumps form, adding additional water 1 tbsp. at a time until dough just starts to form a ball.
4. Remove from processor; carefully gathering dough into a ball on a clean, lightly floured work surface.
5. Divide ball in half; flatten each piece of dough into a disc.
6. Wrap 1 dough disc in plastic; refrigerate while you work with the other.
7. On a lightly floured work surface, roll out 1 disc to about 12" in diameter; gently drop and press crust into in a 10" tart pan with removable bottom.
8. Move prepared shell to the refrigerator.
9. In a large mixing bowl, combine apples and next 8 ingredients (through nutmeg) until well mixed; spread evenly into prepared shell.
10. Roll out second crust similarly to the first; cut into 10-12 strips, each 1" wide.
11. Using a long, narrow spatula, carefully lift dough strips and arrange over pie: Place 5-6 strips an even distance apart in the same direction. Rotate pie 90°; arrange remaining strips an even distance apart perpendicular to the first set.
12. Lightly press and crimp strips together with bottom crust and each other, carefully slicing off excess dough around the circumference of the pan.
13. Preheat oven to 375°.
14. In a small dish, combine egg yolk and cream; stir with a fork until well blended.
15. Brush egg wash over entire crust, including edges; bake pie in preheated oven in the lower third of the oven until apples are tender and crust is golden-brown (about 1 hr.).

Find It!

• Find Stonewall Kitchen products in the Deli Department. Selection and availability vary by market.

Recipe courtesy of Stonewall Kitchen.