Heat oven to 375°F (190°C). Fit pie crust into a 9-inch dish, prick the bottom, line with parchment, and fill with weights. Bake 15 minutes. Remove weights and parchment, bake 5-7 minutes more until dry. Cool 10 minutes.

Toss apples with lemon juice, brown sugar, granulated sugar, flour, cinnamon, nutmeg, and salt. Let sit while you make the custard.

Whisk heavy cream, eggs, and vanilla until smooth and no streaks remain.

Spread apples in the cooled crust. Pour custard over them, tap the dish on the counter, and set on a baking sheet. Bake at 375°F for 45-50 minutes until edges are set and center jiggles slightly.

Cool on a wire rack at least 2 hours. Slice and serve at room temperature or chilled.