Knead all the ingredients by hand until just combined. DO NOT knead too much or your crust will be tough. If you want a flaky crust, you should make sure the butter is not completely incorporated into the flour.

Shape it into a ball, wrap it in plastic wrap and put it in the fridge for 30 minutes.

Put the cream, brown sugar and butter in a pot and stir over medium heat for 5 minutes.

Increase the heat to high and bring to a boil. Reduce the heat to low and simmer, uncovered, stirring often, for 5 minutes or until the sauce thickens slightly.

Toast the walnuts in a pan for a few minutes.

Add the sugar and stir well until the sugar is completely dissolved and it coats the walnuts.

Put them on some baking paper and let them cool down completely.

When cool, crush the nuts and mix them with 1 tablespoon of butterscotch sauce. Keep aside.

Mix together the pumpkin spice and sugar.

Core and peel the apple, and roll it in the brown sugar and pumpkin spice mix.

Fill the cored apple with the crushed caramelised walnut and butterscotch mix.

Roll the crust into a 3 mm – 0.1 inch thick sheet and roll it all around the apple. Use any left-over dough to decorate the apple.

Bake it at 190°C – 375°F for 35 to 40 minutes.

Serve warm with the butterscotch sauce on the top.