For the pie crust: Remove one disk of pie crust from the refrigerator and let it sit on the countertop for 20 minutes until it is soft enough to roll. On a lightly floured surface, roll the pie dough into a 13-inch round. Transfer the crust to a 9-inch deep-dish pie plate and trim any overhang to ½ inch. Refrigerate for 20 minutes while you prep the filling.

Preheat the oven to 425°F and place a baking sheet on the bottom rack.

On a floured surface, roll out the remaining disk of dough into a 13-inch round. Carefully lay the dough over the filling, fold the overhanging dough under the overhang from the bottom crust, and crimp the edges of the crust using a fork. Cut a few 1-inch slits in the top crust (to release the steam). Brush the top of the pie with heavy cream.

Place the pie on the preheated baking sheet and bake for 15 minutes. Reduce the heat to 350°F and bake, rotating halfway through, until the filling is bubbly and the crust is golden brown, 50 to 60 minutes more. Transfer to a rack and let cool about 2 hours before slicing.