1. Preheat oven to 400 degrees. On a lightly floured surface, roll one disc of dough into a 12-inch round that's 1/8-inch thick. Fit into a 9-inch pie plate. Set aside in the refrigerator.

2. In a large bowl, combine apples, sugar, flour, spices, lemon juice, zest, and salt; toss to combine. Pour into lined pie plate. Dot with butter. Roll second disc of dough into a 12-inch round that's 1/8 inch thick. Lay dough over fruit. Cut vents into top crust. Trim edges to 1 inch over pie pan, and seal, crimping edges with thumb and forefinger. Chill for 30 minutes.

3. Remove pie from refrigerator. Brush crust with heavy cream, and sprinkle with sugar. Place on a baking sheet; this will catch any juices that may overflow during baking. Bake until pastry is golden and juices in center of pie are bubbling, 45 to 60 minutes. Cool for 1 hour before serving.