A 1½-quart ovenproof dish.
Put the apple slices, butter, sugar, lemon juice, cinnamon, allspice, ginger, cloves, and salt in a large pot. Cook over medium heat until the apples are soft but still retain their shape.
Add the cream to the pan and continue to cook the apples for about 5 minutes, until the liquid has thickened slightly. Depending on how juicy the apples are, this can take from 5 to 15 minutes.
Stir in the golden raisins. Place the apple mixture in the ovenproof dish and set it aside while you make the pecan topping.
Combine the flour, pecans, salt, sugar, and baking powder in the bowl of an electric mixer. Using the paddle attachment on low speed, mix the butter into the dry ingredients until it is the size of small peas. Continue to mix and add the cream, mixing just until the dough comes together.
On a lightly floured board roll the dough
© 1993 Emily Luchetti. All rights reserved.