German Apple Pie

Planning notes: This pie will need to chill for at least 5 hours after baking.
Fit pie dough to a 9-inch pie dish and crimp edges, then place in fridge until ready to add filling.
Preheat oven to 425 degrees F.
Place apple slices in a large bowl and toss with lemon juice to prevent browning.
Add sugar, flour, cinnamon, cloves, nutmeg, and salt to the bowl of apples and toss to coat.
Transfer apples to the prepared pie crust.
Pour the heavy cream over the apples, covering the top in cream. Sprinkle remaining tablespoon of sugar over the top.
Place pie in the preheated oven for 10 minutes.
Reduce oven temperature to 350 degrees F and cover pie with foil. Continue baking for 50-60 more minutes or until the cream only has a slight jiggle when nudged.
Allow pie to cool to room temperature, then cover and place in the fridge to chill for at least 5 hours before slicing and serving (I recommend chilling it overnight).