Prepare Pate Brisée. While pastry chills, in a large bowl combine apples, dried cranberries, raisins, lemon peel and lemon juice. In a small bowl combine brown sugar, flour, spices and salt; add to apples and toss to coat.
In a very large skillet melt 2 tablespoons butter over medium-low heat. Add apple mixture; cook, gently turning occasionally, until the sugar begins to caramelize (do not overcook apples; you just want the sugar to blend with the butter and coat the apples). With slotted spoon, return apples to bowl and cool. Stir in almonds.
Preheat oven to 350°F. On a lightly floured surface, roll about 3/4 of the pastry to a 15-inch circle; transfer to a large parchment paper-lined baked baking sheet. Roll remaining pastry and cut small leaves or other decorative shapes.
Mound the cooled apple mixture into center of pastry round, leaving a 2-inch border. Gently fold the edges of the pastry in toward the center, pleating as necessary. Dot apples with small pieces of the remaining butter. In a small bowl combine egg and water; brush on pastry. Add decorative shapes and brush again.
Loosely cover apples and pastry with foil. Bake for 20 minutes. Uncover and bake for 25 to 30 minutes more or until pastry is brown, apples are tender, and filling is bubbly in the center.
Serve warm drizzled with several tablespoons of the wine. Dust with powdered sugar, if desired, and serve with ice cream or whipped cream.
In a food processor combine 2 1/2 cups all-purpose flour, 1 teaspoon salt, and 1 teaspoon sugar; pulse to combine. Add 1 cup cold butter, cut in chunks, and 2 tablespoons shortening. Pulse until mixture forms coarse crumbs. Slowly add 1/4 to 1/3 cup ice cold water, processing just until mixture forms a ball (do not over-process). Wrap in plastic wrap and chill 30 minutes.