Start with the dough.

Mix 3 tablespoons of Gay Lea unsalted butter in a blender on lower setting.

Add the flour and the salt.

Blend and then add 6 more tablespoons of Gay Lea unsalted butter and 1 teaspoon of water slowly.

Remove dough from the mixer.

Dust your cutting board or surface with flour. Coat your hands in it too.

Roll it out thin with rolling pin. Continue to add flour to the surface so dough doesn't stick.

Wrap dough in saran wrap and refrigerate for about one hour. You can fold it in half if you want.

Remove the dough from the fridge and cut it into squares or rectangles with a sharp knife. (Alternatively roll into spoon sized amounts)

Return dough to the fridge for 30 minutes.

Bake dough in the oven on wax paper or parchment paper 5 minutes only at 350. Just to give it a bit of structure. This is optional. You can skip it and just add the raw dough straight to the recipe. I found that a bit doughy, so I baked some slightly because I liked it better that way.

Remove from oven.

Wash, peel and core the apples. Dice them. Place them in a bowl.

Add remainder of the butter, brown sugar, and spices along with 2 teaspoons of lemon juice. Add cider or juice. If it looks too watery then pull back on the liquid and don't add as much.

Mix the apple mixture together until apples seem coated.

In a low casserole dish or deep pie dish add some of the apple mixture then layer a few pieces of the dough. Repeat until you used up all the apple mix.

Top with dough squares, or balls, in haphazard pattern.

Put 1 -2 more teaspoons of butter on top of the entire dish as long as it is in small pieces.

Sprinkle granulated sugar on the top lightly.

Bake covered over for 30 minutes at 350 degrees.

Stir gently and return to oven for 25 -30 more minutes without a lid on so it will brown up.

Serve. Add ice cream if you want...Be sure to scoop through to the bottom to get all of that caramel good apple flavour!