• Preheat oven to 400°F. Make egg wash by beating egg and cream together. Brush pie dough with egg wash, including the bottom. This will create a seal that will prevent the pie dough from getting soggy while cooking. Put pie dough in the fridge until ready to use.

Apple Mixture

• Peel and core apples, then cut apple in ½" slices. I usually cut the apples in quarters, then slice lengthwise into 4 slices. You can cut it bigger or smaller based on personal preference, just keep in mind the cooking time will change slightly.
• Mix all ingredients together and pour into pie plate. It will look like you have a lot more apples than you need, but as the pie cooks and cools, the apples sink considerably. This amount of apples will give you a flat top to your pie when it's done settling.

Apple Crisp Topping

• Mix all ingredients together, then spread evenly over top of apples. Bake for 15 minutes at 400°F, then reduce temperature to 350°F for 50-60 minutes. You will know it's done when the topping is browned and the apples are easily pierced. Let cool for at least an hour before serving. Top with ice cream if desired and enjoy!