Preheat oven to 425°F and spray a deep dish 9-inch pie plate with cooking spray.
Peel and thinly slice apples and place them in a large mixing bowl. I use an apple peeler and slicer to make this super quick and easy.
In a small bowl mix brown sugar, white sugar, cinnamon, nutmeg, salt and flour. Pour this mixture on top of the apples. Using a wooden spoon stir the sugar mixture with the apples until the apples are evenly coated.
Place one pie crust in your pie plate. Pour the apple mixture in to the pie crust. Your pie will be full and may even mound up in the middle.
Top the apples with the second pie crust. I like to do a lattice top on my apple pie as it works best for this pie. Press the edges of the top and bottom crust together to seal the pie.
Brush the top of your lattice crust with the heavy cream and sprinkle it with the coarse sanding sugar (aka turbinado sugar).
Bake 45 to 50 minutes, checking it at the 30-minute mark to see if your crust is browning too much. If it is you can gently place foil around the edges of your crust and continue to bake your pie until it is golden and bubbly.
Allow your pie to cool completely on the counter, for at least 4 hours, prior to cutting and serving. You want to make sure that all the juices have set up or you will not get a good slice of pie.