Roll out the dough into a 9-inch round on a lightly floured surface, transfer it to a baking sheet, and bake it in the lower third of a preheated 400° F. oven for 10 minutes. Reduce the temperature to 375° F. and bake the shell for 10 to 15 minutes more, or until it is pale golden and cooked through. Transfer the shell with spatulas to a rack and let it cool. In a bowl toss the apples, peeled, cored, and cut into 3/4-inch-thick wedges, with the lemon juice. Heat a large ovenproof skillet over high heat, add the butter and the sugar, and cook the mixture, stirring, until it turns a deep golden caramel. Whisk in the cream carefully (the mixture will spatter) and cook the caramel mixture, whisking, for 2 minutes. Add the apples, drained well, and toss them gently in the caramel until they are coated well. Bake the apple mixture, covered tightly with foil, in the middle of the preheated 375° F. oven for 10 to 15 minutes, or until the apples are just tender, and arrange the apples decoratively, overlapping them slightly, on the shell. Boil the caramel mixture, whisking, for 2 to 4 minutes, or until it is thickened, and spoon it over the apples. PC 132