1. In a large bowl, combine flour, sugar, and salt, then mix.

2. Cube butter and add to flour bowl, making sure to toss cubes in flour so that they are coated well and don’t stick.

3. Using your fingers, crush each butter cube until it is flattened, making sure not to press too hard for too long as the warmth from your hands can melt the butter.

4. Once the texture of the dough is close to sand, add water (a little at a time) until the dough starts to come together when mixed.  There should be a small amount of dried dough left in the bottom of the bowl.  Too sticky?  Add a touch more flour.

5. Turn out dough onto a lightly floured work surface and knead gently to form into a ball, making sure to bring in any extra dough pieces that are not incorporated yet.  Slice in two pieces and form into discs.

6. Cover in plastic and let rest in the fridge for at least 20 minutes, or up to 24 hours.  Dough can also be frozen for future use.

7. Slice apples and stack, set aside.

8. Combine filling ingredients and whisk until frothy (add egg and sugar first, then follow with cream and spices).

9. Roll out dough on a lightly floured surface, transfer to a buttered pan, then add apple slices.

10. Pour custard mixture over top, then sprinkle with sugar and top with remaining butter.

11. Bake at 350 F for 30-60 minutes, or until filling is set (doesn’t move when jiggled), and crust is a deep brown.

12. Remove from the oven carefully, allow to cool, and enjoy!