An apple pie is evergreen, but it’s best in the fall, when apples are in season. Here, sweet Honeycrisps are cooked down in butter, tossed with rich heavy cream and nestled in a crust that requires no crimping. Instead, the dough for the top crust is cut into squares (or any shape of your choosing), then shingled on top of the filling. As it bakes, the edges will drape naturally. You do want to pay special attention to the filling: Mix the cooked apples with the remaining ingredients right before assembling, since adding them too early will break down the apples too quickly.
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