Heat oven to 400°F. Prepare pie crust as directed on package for Two-Crust Pie, using 9-inch glass pie plate. In 2-quart saucepan, cook brown sugar, 1/2 cup whipping cream and the butter over medium-low heat, stirring occasionally, until hot and butter is melted.
In small bowl, stir cornstarch, apple pie spice and 1/4 cup whipping cream until smooth. Add to mixture in saucepan; cook 4 to 5 minutes, stirring constantly, until thickened. Remove from heat. Cool 10 minutes.
In medium bowl, stir together apple layer ingredients. Pour cream layer mixture into crust-lined pie plate. Arrange apple layer mixture evenly over cream layer.
To make lattice top, cut second crust into 1/2-inch wide strips. Arrange strips in lattice design over filling. Trim and seal edges. Bake 35 to 40 minutes or until golden brown and apples are tender, covering edges of crust after first 15 minutes of baking. Cool 1 hour.
In small bowl, stir together glaze ingredients. Drizzle over pie. Refrigerate 1 hour before serving. Cover and refrigerate any remaining pie.