Preheat the oven to 400°; line a 9-inch pie plate with 1 rolled-out crust.
Put the brown sugar, flour, salt, and cream in a small bowl and stir until thoroughly combined, then stir in the nuts.
Put the apples in a large bowl and add the sugar mixture.
The mixture will be very thick, so it's easier to use your hands to do the mixing.
Spread the apples evenly in the crust, then scatter the butter over the top.
Brush the rim of the crust with water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a few steam vents in the top.
Brush the top crust with the milk, then sprinkle with a bit of sugar.
Bake for about 40-45 minutes, until the crust is golden brown and the fruit is tender.
Cool on a wire rack for 1-2 hours before slicing.
Serve at room temperature or slightly warm.