Untested - Onion and Apple Pie

Food in England, Dorothy Hartley, p 364

2 receipts of pie crust
__ apples, peeled, cored and thinly sliced
__ onions, thinly sliced in rings
__ fresh sage, minced
__ thyme, minced
__ parsley, minced
__ rosemary, minced
__ pepper
__ salt
__ butter (or Clotted/Cornish Cream)

1. Line a shallow pie plate with pie crust.
2. Mix together the herbs
3. Layer 1/3(? or 1/4?) each at-a-time, sprinkling with salt and pepper after each addition, of the apple, onion, and herb mixture until it is well and attractively mounded higher than the lip of the pie plate.
4. Place pinches of butter (or dollops of the cream) over the top, and cover with a thin layer of crust, making sure to moisten the edges for a good seal.
5. Let the pie sit in the refrigerator for a minimum of 15 minutes. This is to ensure that the glutens in the crust seal the seam properly.
6. Bake in a (375F?) oven for 1 to 1.5 hours?