Preheat oven to 350°F.

In a large food processor combine flour, salt, cinnamon and butter. Process until only small chunks remain. With food processor running on low, slowly add 1 Tbsp of ice water at a time. Continue processing until dough forms a smooth ball (you may need to increase speed to high, but it will come together). *Alternately dough may be made by hand in a large bowl with a pastry blender or forks. If processing crust ingredients in one batch, divide dough in half.

Using a silicone mat and a sheet of wax paper or two sheets of wax paper, roll out dough to fit your pie dish. Carefully fit rolled dough to pie dish, trimming edges to 1/2-inch beyond the edge of the dish.

For the filling: in a medium bowl combine sugar, flour and cinnamon. Cover the bottom of prepared pie crust with 3 Tbsp cinnamon-sugar mixture. Peel, core and slice apples, layering in the prepared pie dish. After every 2-3 apples, sprinkle well with cinnamon-sugar mixture. Repeat until all apples have been added. Sprinkle with remaining cinnamon-sugar mixture.

Roll out second pie crust. Carefully layer over pie, crimping bottom crust and top crust edges together. With a sharp knife, slice two air vents in the top. Carefully and slowly pour 1/2 cup heavy cream through vents (this is easier if you gently place a funnel into the vent slice).

Brush entire exposed crust with heavy cream. Sprinkle well with granulated sugar.

Place pie on a large rimmed baking sheet. Bake for 90 minutes or until crust is golden and apples are tender.

Allow pie to cool before slicing and serving. Store remaining pie in an airtight container for up to several days.