This was delicious. I've made the traditional two crust apple pies for years and even though it's my Mom's recipe, I was never satisfied with it and many holidays would just not serve any apple pie. I don't have to look any further for an absolutely wonderful apple pie. My favorite apple to use is "Honey Crisp", to me it's the perfect apple. Just the right amount of sweetness/tartness and it holds it's shape beautifully.
1 unbaked 9-inch pie shell
4 medium apples, peeled, cored, and cut into thin wedges, (enough for two layers)
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup heavy cream
2 eggs
1 teaspoon vanilla
2 tablespoons butter, cut into small pieces
Preheat oven to 450 degrees. Spray 9-inch pie plate with vegetable spray. Arrange half the apples slices around bottom of pie plate overlapping lengthwise to form a circular design around pan. Overlap a few slices in the middle. Mix sugar, cinnamon and salt and sprinkle half over apples in pan. Mix cream, eggs and vanilla and pour half over apples in pan. Layer remaining apples in same manner, sprinkle with remaining sugar mixture and pour remaining cream mixture over pie. Dot with butter. Bake 10 minutes, reduce to 350 degrees and bake 45 minutes more or until filling is set and crust is browned. Cool at least 2 hours before serving.