Step 1

Roll out the pie crust and fit it inside a pie plate, preferably glass. (*See note) Shape the edge of the crust so that it extends about 1-inch higher than the pie plate. (See the step-by-step instructions in this post for how to roll out and shape a bottom pie crust.)

Step 2

Cover the crust and refrigerate until ready to fill and bake. This can be done up to 1 day in advance.

Step 3

Preheat the oven to 450° F (232° C).

Step 4

Pour the lemon juice into a large bowl. Peel, core, and slice the apples into thin (no thicker than 1/2-inch) slices. As you slice them, add them to the bowl and toss with the lemon juice. This will keep them from browning.

Step 5

Add 1 cup of the sugar, flour, cinnamon, cloves, and salt to a bowl and stir with a wire whisk to blend. Pour the mixture over the apples and toss to coat the apples.

Step 6

Dump the apples into the pie crust, pressing them down into the crust gently to pack them in.

Step 7

Mix the vanilla into the heavy cream. Pour the cream over the top of the apples, pouring it around so that all the apples are covered in cream.

Step 8

Sprinkle the remaining 2 tablespoons of sugar over the cream-covered apples.

Step 9

Set the pie on a baking sheet that has been covered in a sheet of aluminum foil or parchment paper. This will catch any drips, saving the inside of your oven from a syrupy mess.

Step 10

Set the pie in the center of the oven and bake for 15 minutes.

Step 11

Reduce the oven temperature to 350° F (176° C) and bake for another 55-65 minutes, until the bottom crust is completely baked through (*see note below) and the pie jiggles when you gently shake it but doesn't slosh around. Be patient if this takes longer than 65 minutes; a lot of different factors can require a longer baking time. Check the pie a couple of times while it's baking. If the apples on the top of the pie are getting too brown, cover the pie loosely with a sheet of aluminum foil or parchment paper.

Step 12

Remove the pie from the oven and let it cool to room temperature, then refrigerate for at least 6 hours before slicing. This pie is best served cold or at room temperature. Serve with a scoop of vanilla ice cream or some lightly sweetened whipped cream if desired.