-
1
Preheat the oven to 350 degrees F.
-
2
Cut each apple into 12 segments and put in a large mixing bowl.
-
3
Add the sugar, sherry and lemon juice and toss to coat well.
-
4
Add the cinnamon, allspice, ginger and nutmeg and mix well.
-
5
Set aside to let the flavors blend for 15 minutes.
-
6
On a well floured surface, roll the dough out to a 15-inch circle.
-
7
Transfer to a baking sheet and mound the apples in the center, making sure to leave a generous 2-inch border.
-
8
Dot the apples with the 2 tablespoons of butter and fold the dough border up around the apples.
-
9
(It won't meet in the center.)
-
10
Brush the dough with the heavy cream and sprinkle with the sugar.
-
11
Place in the bottom third of the oven for 30 minutes.
-
12
After 30 minutes, transfer to the top third of the oven for an additional 30 minutes.
-
13
Remove and let cool for 15 minutes before serving.
-
14
Put the flour, sugar and salt into the bowl of a food processor.
-
15
Pulse to combine.
-
16
Add the butter and pulse until the mixture resembles coarse crumbs.
-
17
With the processor running add the water 1 tablespoon at a time until a dough just begins to form.
-
18
Turn out onto a lightly floured surface and pat into a disk.
-
19
Wrap in plastic wrap and refrigerate for at least 20 minutes.
-
20
Inactive Prep Time: 20 minutes
