Preheat your oven to 400°F (200°C). Roll the raw pie pastry into a 12-inch circle and transfer it into a 9-inch pie plate.

Place parchment paper over the crust and fill with pie weights or dried beans. Bake for 8 minutes, then remove weights and parchment.

While the crust is baking, coarsely grate the apples and mix with sugar, lemon juice, and sherry. Toss to coat.

Melt the butter in a skillet over medium heat. Add the apple mixture and sauté for 12-15 minutes until tender.

In a separate bowl, whisk the eggs, cream, nutmeg, and cinnamon. Fold in the cooled apple mixture.

Pour the apple-custard filling into the pre-baked pie crust and bake at 350°F (175°C) for approximately 35 minutes.

Allow the pie to cool at room temperature before serving with whipped cream or vanilla ice cream.