Peel the apples and cut in half through the stems. Remove stems and cores using a melon baller, if you have one.
Slice the apples crosswise into approximately ¼ inch thick slices and place in a large mixing bowl.
Squeeze the juice of half a lemon over the slices and use large spoon or spatula to coat the apples.
In a small bowl or ramekin, combine the Golden Chai Spice blend and sprinkle into apples, stirring to fully coat the apples.
Cover the rolled out and trimmed pastry dough with apple slices diagonally - or however you prefer, covering the dough completely with one layer of slightly overlapping slices.
Sprinkle sugar over the top, and then dot with diced butter. It will seem like a lot of sugar, but don’t worry, it won't be too sweet! It caramelizes the apples and balances their tartness.
Bake for 45 minutes or until golden brown. Rotate the pan once during baking. When you remove the pan to rotate it halfway through baking, sprinkle on the almonds before placing back in the oven.