Apple Pie, USA

This is a review of the filling only; I used the Cream Cheese Pastry recipe from the Pie and Pastry Bible (which has become my absolute go-to pie/tart pastry). I went with the recipe with just two exceptions--I brushed cream (instead of milk) on the top crust and sprinkled it with sanding sugar instead of granulated. I also really love the smell of freshly grated nutmeg and so might have used just a bit more than directed. I used a combination of tart and sweet apples. I could not have been happier with the results. While I used a different recipe for the crust, I did follow this recipe's baking instructions and they were perfect.