To get the crust ready, combine the butter, sugar, and lemon zest in a mixing bowl. I like using my hands for this step. Get in there and mix until it feels fluffy and light. Add the egg and mix until it’s fully incorporated. Gradually add in the flour and knead it gently until it forms a dough.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This helps the gluten relax, which will contribute to a tender crust.

While the dough chills, slice your apples. Aim for thin, even slices; this ensures they cook evenly. Toss the slices in a bowl with cinnamon, allowing the flavors to meld together.

Honestly, this moment is where your kitchen smells like heaven. It’s hard not to sneak a slice or two!

After the dough has chilled, dust your surface with flour and roll it out until it’s about ¼ inch thick. If it sticks, add a little more flour. Then place the rolled dough into your pie dish, pressing gently to fit it snugly. Trim any excess overhanging the edges.

Layer the sliced apples into the pie crust. Aim for a beautiful fan-like shape; it adds an elegant touch that impresses guests.

In a mixing bowl, whisk together the heavy cream, melted butter, sugar, vanilla extract, and eggs. Make sure everything is combined well.

Carefully pour the custard mixture over the apple slices, covering them fully. It will fill the gaps and create a luscious texture.

Preheat your oven to 350°F (175°C). Bake the pie for about 45-50 minutes, or until the custard is just set and the apples are tender. You want a golden top with a slight jiggle in the center. Allow it to cool on a wire rack for about 15-20 minutes.