Adding Nutmeg and Cinnamon to Apple Pies

i like to roll the pastry very thinly, i start to what we called in restaurants, building flavor. This is something that you might see like with savoury side cooking,. Like a steak might get seasoned with salt and pepper, seared, and then maybe gets like basted with apple butter. But for this kind of tart, i tend to love apples that have a bit more acidity to them. I love these open faced fruit gallets because you can play around with creating a beautiful pattern or spiral with the fruit on top. They're really well known for their thin, glazed pieces of seasonal fruit. And your eye is so drawn to these beautiful, thinly sliced piece of