For Graham Cracker Crust:
Preheat oven to 350°F. Mix the graham crumbs and sugar together by hand. Add the melted butter and mix until wet. Press the crumbs in the bottom of a 9" pie plate and up the sides. Bake for 8-12 minutes or until golden brown, let cool.

For Apple Filling:
Melt butter in a medium sauté pan over low-medium heat. Once melted, add in apples, brown sugar, vanilla beans, cinnamon and salt. Cook, stirring regularly, until the apples begin to soften. Remove from heat and let cool. Once cool, place into the pie crust and level out. They should fill the pie plate halfway to the top.

For Custard Filling:
Boil Hood® Heavy Cream, lemon zest and vanilla beans. Meanwhile, whisk the egg yolks and powdered sugar together. While whisking the egg mixture continuously, slowly stream the hot cream into the eggs and return to the stove. Cook on medium-low heat, whisking constantly until the mixture begins to thicken. Strain immediately through a fine mesh sieve, and pour over apples. Place the pie in the refrigerator for at least six hours or overnight.

Optional: Garnish with apples and cranberries.

By Chef Chris Coombs