Heat a large 12-inch skillet over medium to medium-high heat. Once the pan is hot, add in the butter-- it should sizzle.
Add in the apple slices, stir to coat in the butter. Reduce heat to medium, cover and cook stirring occasionally until the apples are softened on the outside but still slightly crunchy on the inside. About 3 to 5 minutes.
Stir in the lemon juice, 1/2 cup of sugar, apple pie spice (1 teaspoon of ground cinnamon can be substituted) and salt. Increase the heat under the pan to high, stir often until the juice release from the apples and thicken slightly. About 3 minutes.
Spread apples onto a rimmed metal baking sheet to cool completely. Meanwhile, roll out pie crust to 12 inches and place into a deep pie dish. Trim off excess pie crust, leaving a 1-inch border. Roll out the top crust and refridgerate both crusts while apples cool.
Position your oven rack to the lower third of your oven and preheat to 425.
Pour cooled apples into the pie crust, and brush the crust edge with a little heavy cream. Place the second crust over top and trim the edge to align with the bottom crust. Fold and crimp edges. Brush the top of the pie with more heavy cream and sprinkle with more sugar. Use a paring knife to make air vents and immediately slide the pie into your preheated oven.
Bake for 30-40 minutes or until the crust is deep golden brown, rotating it halfway through baking.
Allow the pie to cool for 3 to 4 hours before slicing.
Can be stored at room temperature for 3 to 4 days.