Roll the dough out on a generously floured work surface. Keep turning the dough after every roll to ensure it doesn’t stick to the counter and is of even thickness. Use your hands to cup the edges of the dough to keep it smooth and prevent cracks. Add additional flour to the dough, the counter, and your rolling pin as needed. Roll one piece of dough into about a 14-inch circle, depending on how deep your pie tin is. Roll the other piece of dough into a slightly smaller circle for the top crust.

Gently roll one sheet of dough up and around the rolling pin then unroll and drape over a the pie tin. Gently press into the pie tin. Do not stretch the dough. Place the pie tin and second sheet of dough, covered, back in the fridge. Refrigerate at least 2 hours, or overnight.

Just before assembling, stir in the cornstarch. Don’t forget!

Pour the apple mixture into the pie shell, flattening and adjusting to make it fit evenly. Brush the edges of the chilled pie shell lightly with water.

Drape the remaining sheet of dough over the filling. If the sheet is too cold, allow it to warm up slightly to become more pliable so you don’t break or puncture it. Pinch and seal both crusts together, then use scissors or a knife to trim the excess dough, leaving a 3/4-inch overhang, before tucking the edges under itself for a clean finish.

Wrap the dough in plastic and refrigerate for 30 minutes, no longer than 1 hour.

Meanwhile, preheat the oven to 400°F.

In a small bowl, whisk together the egg yolk and cream. Remove pie from fridge. Brush all over with egg wash. Sprinkle generously with sugar. Cut six vents in the top to allow steam to escape. Bake on a parchment lined rimmed baking pan until golden brown and with an internal temperature of 195°F, about 1 hour and 15 minutes.

Cool at least 1 hour before serving. Store leftovers wrapped in foil for up to 3 days at room temperature. Reheat in a 350°F for 5 to 10 minutes.