Chai Apple Pie - NorthWest French

1 Recipe Lard & Butter Pie Crust https://northwestfrench.com/lard-and-butter-pie-crust-a-flakey-tender-classic/
6 Gravenstein Apples (or any other sweet-tart variety) 3-3.25#
1/4 Cup + 1 Tbsp Flour
1/2 tsp Salt
3/4 Cup Brown Sugar
1/3 Cup Butter
3 tsp Cinnamon
1 tsp Ginger
1 tsp Cardamom
1/2 tsp Cloves
1/2 tsp Nutmeg
1/2 tsp Allspice
2 Tbsp Heavy Cream
Turbinado Sugar for Finishing

Peel and core the apples. Chop apples into 1/2" chunks, adding to a large bow.
Sprinkle the Apples with the Flour and Salt. Stir to coat. Set aside.
In a small saucepan, add the Butter, Brown Sugar, and Spices. Cook over low heat until melted together.
Pour over the prepared Apples. Stir well, assuring all the Apples are coated.
Pour into prepared crust. Add and seal top crust. Cut 4-5 vent holes in center of top crust to allow for the steam to escape.
Using a pastry brush, brush on the Heavy Cream. Sprinkle with the Turbinado Sugar.
Put pie on a cookie sheet to catch the drips that will occur while baking. Place in preheated oven for 15 minutes.
After 15 minutes, without opening the oven door, turn the heat down to 325℉. Bake for 1:15-1:25, or until the crust is golden brown and the filling is bubbling out of the center vent holes.
Remove from oven. Cool before slicing.
Slice and serve with a dollop of vanilla ice cream and Enjoy!