Classic Apple Pie with a Cream Cheese Crust

Method

1. Start with the filling. In a large shallow saucepan, melt the butter over medium heat. Add the apple slices, both sugars, cinnamon, cornstarch, and salt. Cook gently, stirring carefully so the apples don't break apart. The apples will release liquid; as soon as the liquid boils and begins to thicken, remove from heat and let cool completely (about 10 minutes). If using, stir in the heavy cream.
2. While the filling cools, make the bottom crust. In a stand mixer with the paddle attachment, beat the softened butter and cream cheese on high speed until fluffy and well combined. Reduce speed to low, gradually add the flour, and mix just until a dough forms. Shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
3. For the top crust (shortbread), beat the softened butter, granulated sugar, confectioner's sugar, vanilla, and salt in the mixer until fluffy. Add the flour and mix on low just until combined. Shape into a disk, wrap, and chill briefly.
4. On a lightly floured surface, roll out the bottom crust dough to about 13-14 inches in diameter. Reserve 5 ounces of dough for the leaf decorations. Transfer the dough to a 10-inch pie pan (about 2 inches deep) by folding it in half, then unfold to cover the pan. Fold the overhanging edges under and crimp decoratively.
5. Freeze the prepared pie crust for at least 1 hour before filling.
6. For the leaf embellishments, roll out the reserved dough on a floured surface. Use leaf-shaped cookie cutters to cut about 30 leaves, pressing to stamp a decorative pattern. Place them on a parchment-lined baking sheet and freeze until ready to use.
7. Preheat the oven to 425°F. Position a rack in the center of the oven and place a pizza stone on it if you have one.
8. Roll out the shortbread dough on a floured surface to about 12-13 inches round.
9. Place the pie plate on a parchment-lined baking tray. Fill the chilled crust with the apple filling. Cut the shortbread into 4 quarters and lay them over the filling to cover it.
10. Brush the back of each leaf with egg wash and arrange them overlapping around the edge of the pie to form a crown. Use any leftover leaves to create clusters for extra dimension.
11. Cover the pie loosely with aluminum foil and bake for 20 minutes at 425°F. Then reduce the oven temperature to 350°F and bake for another 30 minutes.
12. Carefully cut a hole in the foil to expose the center of the pie, keeping the edges covered. Continue baking at 350°F for 25 more minutes, or until the crust is golden brown.
13. Let the pie cool for at least 1-2 hours (ideally 4-5 hours) before serving so the filling sets. Serve warm or at room temperature, optionally with ice cream or whipped cream.