In a large Dutch oven over medium-high heat, toss together all of the apples, 1/2 cup of the granulated sugar, the brown sugar, salt, 1 tablespoon of the lemon juice, and the lemon zest. Bring the mixture to a boil, reduce to simmer, and cook until the firm apples are just tender when poked with a knife, about 15 minutes. Transfer the apples to a large colander set over a bowl and let them drain for 15 minutes.

After the apples have drained, add the juice from the bowl to the Dutch oven and simmer until reduce to 1/2 cup.

In the bowl, combine the reduced juices with the apples. Taste for seasoning and add additional lemon juice if necessary. Cool to room temperature.

Meanwhile, remove 1 disk of dough from the fridge and roll it out between 2 large sheets of wax paper. Remove 1 sheet of paper and flip into a 9 inch pie plate. Remove the 2nd piece of paper, ease the dough down, and press it into the plate. Leave the dough overhanging the sides, and chill in the fridge for 30 minutes.

Roll the 2nd disk of dough out between 2 sheets of wax paper. Chill, between sheets, for 30 minutes.

Preheat the oven to 425 and put in a rimmed baking sheet.

Remove the pie plate w/ dough from the fridge and spoon apple filling into it. Remove dough, remove 1 sheet of paper, flip onto pie. Remove 2nd sheet of paper, trim excess dough, and press sheets of dough together with a fork around the edges.

Cut 4 2-inch slits in the top of the pie crust. Chill the pie for 10 minutes. Brush the top with the heavy cream, then sprinkle with 1 teaspoon of sugar. Bake the pie on the heated baking sheet until crust is dark golden brown, about 40 to 45 minutes.