In a large mixing bowl, combine all-purpose flour, sugar, and salt. Cut in very cold unsalted butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together. Divide into two disks, wrap in plastic, and chill for at least 2 hours.

While the dough chills, peel, core, and slice the apples. Toss the apple slices with lemon juice, sugar, cornstarch, and ground spices. Allow it to sit for 15-20 minutes.

Preheat the oven to 375°F (190°C). Roll out one dough disk into an 18x13-inch rectangle and transfer to a parchment-lined jelly roll pan. Pour the apple mixture evenly over the crust.

Roll out the second dough disk into a 16x11-inch rectangle and place it over the filling. Seal the edges and cut several slits into the top crust. Brush with heavy cream or egg wash.

Bake for 40-45 minutes until the crust is golden and the filling is bubbling. Let cool for at least 45 minutes.