Grease the cake pan with a bit of butter, then line the pan with parchment paper with a generous overhang.

Prepare the pastry and place one portion of dough onto a sheet of parchment paper dusted with flour.

Layer a sheet of plastic wrap over the dough and roll from the centre toward the pastry’s edge until approximately 12 inches (30cm) in diameter and about ⅛ inch (3 mm) thick.

Drape the pastry onto a rolling pin and transfer to the parchment-lined cake pan, using your fingers to gently press the dough along the pan’s base and sides.

Trim the pastry edges but leave the parchment intact for easy removal. Cover the lined pan with plastic wrap and refrigerate for at least 40 minutes.

Peel, core, and slice the apples. Toss with lemon juice.

Melt 1 Tbsp (15 mL) of butter per batch in a large skillet. Add about one-third of the apples, sugar, and cinnamon and cook until soft, about 15 minutes.

Repeat with the remaining apples, sugar, and cinnamon. Transfer to a baking tray to cool.

Spread the chopped walnuts along the bottom of the pastry-lined cake pan. Spread the cooled apples on top.

Cut the remaining butter into small pieces and distribute over the apples.

Create the lattice top by placing 6 strips of pastry across the pie. Weave in additional strips.

Trim the excess pastry and tuck the edges into the cake pan.

Cover lightly with plastic wrap and refrigerate or freeze for about 20 minutes.

Preheat a parchment-or foil-lined baking tray in a 425°F (220°C) oven.

Brush the lattice with whipping cream and sprinkle generously with sugar.

Bake for 20 minutes, then reduce heat to 375°F (190°C) and continue baking for another 40 minutes.

Allow to cool for at least 3 hours before serving.