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1
Preheat the oven to 375F.
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2
Toss together the apples, raisins, brown sugar, flour, lemon juice, cardamom, allspice, and salt in a large bowl.
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3
Transfer to a 9-inch deep-dish pie plate.
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4
Dot the top with butter; set aside.
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5
Transfer the dough to a lightly floured work surface.
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6
Roll out to an 11-inch round about 1/8 inch thick.
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7
Carefully place the dough on top of the apple mixture.
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8
Fold the edge under itself, crimping if desired.
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9
Chill in the freezer until firm, about 15 minutes.
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10
Brush the dough with cream, and sprinkle with sanding sugar.
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11
Bake until the crust is set and beginning to brown, about 45 minutes.
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12
Remove from the oven; gently push some of the crust into the filling using a spoon.
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13
Bake until the crust is golden brown and crisp and the juices are bubbling, 25 to 35 minutes more.
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14
If the crust is browning too quickly, cover loosely with foil.
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15
Let cool on a wire rack 1 hour before serving.
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16
Preheat the oven to 350F.
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17
Toast the pecans on a rimmed baking sheet in the oven, stirring occasionally, until fragrant and golden brown, about 10 minutes.
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18
Let cool completely.
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19
Coarsely grind the pecans in a food processor.
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20
Add the flour, sugar, and salt; process until combined.
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21
Add the butter; process until the mixture resembles coarse meal, about 10 seconds.
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22
With the processor running, add the ice water in a slow, steady stream just until the dough comes together.
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23
Turn out the dough onto a piece of plastic wrap.
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24
Shape into a disk; wrap in plastic.
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25
Refrigerate at least 1 hour or up to 1 day before using.
