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 in all directions 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 or Dutch oven. Add about one-third of the apples, sugar, and cinnamon and cook until the apples are soft and tender, about 15 minutes.

Repeat with the remaining apples, sugar, and cinnamon. Transfer to a baking tray or another wide, shallow container 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.

To create the lattice top, place 6 strips of pastry loosely across the pie in one direction.

Weave in the first pastry strip by folding back every other pastry strip and laying a perpendicular strip of pastry over the remaining strips.

Repeat the process with each new strip, pulling back alternating strips of pastry to weave in the strips of dough.

Trim the excess pastry and tuck the edges of the lattice 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.

Carefully place the pie on the preheated, lined baking tray, and bake for 20 minutes.

Reduce heat to 375°F(190°C) and continue baking for another 40 minutes, or until completely cooked through.

Allow to cool for at least 3 hours. Lift the parchment to remove the pie from the pan, if desired.