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 in diameter and about ⅛ inch 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.

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 of butter in a skillet, add one-third of the apples, sugar, and cinnamon, and cook until soft, about 15 minutes. Repeat with remaining apples.

Spread chopped walnuts along the bottom of the pastry-lined cake pan. Spread cooled apples on top and distribute remaining butter over the apples.

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

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

Preheat a lined baking tray in a 425°F (220°C) oven. Brush the lattice with whipping cream and sprinkle 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.