To make pie crust mix all dry ingredients together. Chop butter into cubes. Cut half of it into the flour mixture until it resembles coarse crumbs. Add the rest of the butter and mix it in 'til it looks like small peas. Make sure you work kind of fast, the butter needs to stay cold. Add a little bit of lemon juice to your ice water. Sprinkle the water into your mixture a Tbsp. at a time and mix in with a fork. Keep adding water and mixing in 'til the dough sticks together when squeezed. You still want it to look just a little dry. If you add too much water the crust will turn out kind of tough. But if that's how you like your crust, well then by all means, add more water!
This recipe takes a few times to get it perfect for you, so don't be discouraged!
Form the dough into two balls and flatten them out a but and shape into a circle. Wrap well in plastic wrap and refrigerate overnight.
When you go to roll out your dough let it sit on the counter for a few minutes so it becomes pliable...but you still want it to be cold. I use a pastry cloth with a rolling pin cloth to roll out my dough, you use less flour covering the board. Also you don't work flour back into the dough and the less you have to roll it out the better.
So if you have a pastry cloth, great! Otherwise rolling between two pieces of wax paper also works well.
You'll want to roll it about two inches wider than the top of your pie pan. Give your dough a 1/4 turn ever few passes of the rolling pin. Lay the dough into your pan and press it in there to make sure there aren't any air pockets.
Repeat the process of rolling out the other layer of dough to go over the apples.
Peel, cut and core your apples. Add all the sugars, cinnamon and flour. Stir well together. Put it into the pie pan, dot on the butter and cover with the other layer of dough. Tuck the edges of the top layer between the bottom layer and the pan. Pinch them together and crimp the edges. Cut a few slits in the top for the steam to escape through. Then brush the top layer, but not the edges, with heavy cream or 1/2 and 1/2. Sprinkle with sugar.
Put pie in bottom rack of oven. Bake for 15 min and turn oven temp. down to 350 and bake for another 30-45 min. Crust should be golden brown. You'll have wanted the filling to bubble for a few minutes at least, this helps the filling to set, so when you cut into it, it doesn't "leak."