For the pie crust, place flour, salt, and sugar in bowl of food processor. Process for a few seconds to combine. Add butter and process until mixture resembles coarse meal (about 10 seconds). With the food processor running, add iced water in a slow, steady stream through the feed tube just until dough holds together (DO NOT process for longer than 30 seconds).
Turn the dough out on a work surface and divide in two. Place each half in plastic wrap and flatten to form two discs. Wrap and refrigerate for 1 hour before using.
Once the crust is firm, yet pliable, roll out one disc of dough and place inside a greased 9-inch pie dish with a small overhang. Place back in fridge until ready to use.
Preheat oven to 450ºF. For the filling, place apples in a large bowl and sprinkle with lemon juice. Sprinkle over apples the light brown sugar, sugar, flour, cinnamon, nutmeg, and sea salt. Toss to evenly combine. Add vanilla extract and heavy whipping cream and toss to mix.
In a large skillet, over medium heat, melt butter. Add apple mixture and cook for approximately 8 to 10 minutes until apples are soft and liquid has turned golden. Place apple mixture into pie shell.
Roll out second pie crust disc on a floured work surface. Place the rolled out crust over the apples or cut the crust into stripes to create a lattice top. Crimp the edges. Brush top with heavy whipping cream and bake for 15 minutes.
Reduce the heat to 350ºF and bake for an additional 45 minutes or until crust is golden and filling is bubbly. Let cool before serving.