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Preheat oven to 375º (or 350º convection).
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Peel and core the apples, and cut them into1/2-inch wedges.
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Toss the apples, flour, sugar (vary amount depending upon tartness of apples), cinnamon and salt in a large bowl to mix. Let sit while rolling dough.
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Lightly dust a clean surface with flour and roll out one disk of dough into a 1/8-inch-thick circle. Tip: As you’re rolling, lift and turn the dough occasionally to ensure it does not stick.
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Gently roll the dough onto the rolling pin, lift, and place into a 9- or 10-inch pie dish or seasoned cast iron skillet. Gently push the dough to fit the pie dish, allowing excess to hang over the edge.
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Add the filling to the pie. Sprinkle pieces of butter on top of the filling.
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Roll the second disk of dough into a 1/8-inch-thick circle. Insert a knife in several places through the top crust to create vents. Place the top portion of dough over the filling and trim the edges of the crust, leaving about 1 inch of excess dough all around.
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Close the crust by folding the edges under and pinching or using a fork to crimp. Brush the top of the pie with heavy cream and sprinkle generously with sugar.
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Place the pie on a parchment-lined sheet tray, and bake until the filling is bubbly in the center, the apples are tender and the top crust is golden brown, about 1 to 1 1/2 hours. Allow to cool.
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While the pie is baking prepare the whipped cream. Place the heavy cream, powdered sugar and vanilla bean paste in a cold bowl. Use a whisk or an electric mixer to whip the cream until soft peaks form.
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Cut the pie into slices and top each slice with a dollop of whipped cream.
