4large honeycrisp applespeeled and sliced (about 3 to 3 1/2 pounds)
top of crust:
1large egglightly beaten
1tablespoonheavy creamor water or milk
Follow directions for pie crust recipe or on store-bought package. You need enough crust for a top and bottom.
Bring cider to a boil in a large, heavy saucepan over high heat. Cook until reduced to 1/2 cup (about 20 minutes). Cool completely.
Preheat oven to 450°.
Combine cooled cider, 1/3 cup sugar, cornstarch, lemon juice, vanilla, and pumpkin pie spice in a large bowl. Stir apple slices into cider mixture.
Roll dough out into a large circle large enough to fill the pie dish and slightly hang over. Add apples and all of that wonderful liquid to the crust. Roll out top crust to the same size and place on top of the apples. Work your fingers around the outside to tuck the top crust under the bottom crust. Cut about 6 (1-inch) slits into the top crust using a sharp knife to vent. Combine egg and 1 tablespoon cream. Brush top and edges of pie with egg mixture, and then sprinkle with 1 tablespoon sugar. Place pie on a baking sheet, and bake in center of oven at 450° for 15 minutes. This will make the top of the crust very golden brown. Reduce oven temperature to 350° (do not remove pie from oven), and bake an additional 60 minutes or until done. Cool on a wire rack.