Apple Gazette

For the dough

1 cup flour (I used a 50/50 mix of white and wheat)
1/2 teaspoon sugar
1/8 teaspoon salt
6 tbsp cold earth balance butter, cut into small pieces
chilled water, as needed (I used about 6 tbsp)

For the filling
2 medium apples peeled, cored and sliced
2 tablespoons earth balance butter, melted
1/4 cup raw cane sugar
1 tsp raw cane sugar for topping (optional)
1 tsp cinnamon 
1/4 tsp nutmeg

For the dough
Sift flour in a large bowl. Mix in sugar and salt. Cut in earth balance butter, working quickly, to prevent it from completely melting. Continue until the biggest pieces of butter are roughly the size of large peas. Add chilled water a tablespoon at a time until the dough just holds together. Gather dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.

When the dough is ready, roll out on a floured surface or on plastic wrap to a circle about  thick. Transfer to a parchment paper-lined baking sheet. Preheat oven to 400 degrees.

For the filling
Place apple slices in a bowl with melted butter and sugar. Toss to coat. Overlap the apples in a circle  from the edge of the dough. Continue spiraling inward until you've reached the center. Fold over the edges of the dough, and sprinkle dough edge with turbinado sugar if desired