Place a rimmed baking sheet lined with foil in the oven and preheat to 375°F. Brush lattice lightly with heavy cream and sprinkle with C&H® Organic Raw Cane Sugar. Place pie on pre-heated baking sheet and bake for 20 minutes.
After 20 minutes, reduce heat to 350°F and continue baking another 40-50 minutes (for a total baking time of 60-70 minutes), until crust is golden and fruit juices are bubbling slowly at the center of the pie. If pie is fully frozen, baking time may be up to 90-100 minutes.
Check pie partway through – if crust is browning too quickly, shield edges or top with foil for remaining baking time.
Cool pie on a wire rack for at least 4 hours before serving (filling thickens as it cools). Once pie is cut, store leftovers in the refrigerator.