Preheat oven to 400 degrees

Prepare the pastry crust by sifting flour and baking powder into a large mixing bowl.

Rub the shortening into the flour mixture until it resembles pea-sized pieces.

Dissolve the salt and sugar in the cold water and add into flour mixture at all once.

Mix until water is incorporated. Do not over mix.

Cover the pastry with plastic wrap and allow to rest in the refrigerator while you prepare the filling.

To prepare filling, melt butter in a small saucepan over medium heat. Add sugar and bring to a gentle boil, whisking occasionally. Cook for 3 minutes.

Remove from heat and stir in vanilla and spices until mixed.

Let stand for a minute and then slowly whisk in cream until the sauce is smooth. Be sure to get right to the bottom to get any bits of caramel incorporated into the cream.

Peel apples and slice approximately 1/4 inch thick.

Pour caramel sauce over apples reserving a bit of caramel sauce for drizzling.

On a lightly floured round baking stone or cookie sheet roll out your dough into a large circle approximately 12 inches in diameter. It doesn't have to be perfectly round.

Add the filling to the centre of the pastry dough leaving about a 2 to 3 inch border.

Fold the border of dough over the filling overlapping as necessary.

Brush crust with milk and sprinkle with course sugar.

Bake for 30 to 35 minutes, until golden brown and bubbly.