• In a large bowl, combine flour, spices and butter. Lightly toss everything around to coat the butter with the flour.
• Start flattening the pieces of butter between your thumb and forefingers(or use a pastry cutter). You want to end up with some bigger flat pieces of butter, and other smaller varied pea sized pieces. Work quickly because you want everything to stay cold. When finished it should resemble a course meal.
• Add the ice water a tablespoon at a time and work in with a wooden spoon. Keep adding water until dough holds together. Do not add too much water. Your dough should hold together but not be overly wet or sticky. You can knead the dough slightly to help bring it together but do not over knead. Form your dough into a ball and flatten into a disc. Wrap with plastic wrap and chill the dough in the fridge for at least an hour.

for the filling

• Mix all filling ingredients together and set aside.

for the caramel

• In a heavy bottomed pan heat the sugar on medium heat until sugar is completely melted. Stir so it does not burn.
• Once melted, remove from the heat and stir in butter. It will bubble and this is ok! When butter is melted pour in heavy cream.
• Allow too cool. It will thicken as it cools.

Assembly

• Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
• Roll out your dough into an 11-12 in circle. Place a 9 inch cake pan in the center and trace it onto the dough. Remove cake pan and place your filling inside the traced circle. Fold the edges over the filled and press down slightly to seal them.
• Beat 1 egg with a tablespoon of milk and brush the outsides of the dough with this mixture.
• Optional: sprinkle the dough with turbinado sugar
• Bake for 35-40 minutes until dough is golden brown.
• Allow to cool and drizzle with the caramel.