To make the crust, combine the flour, sugar, salt and butter in a food processor and pulse until butter breaks up into pieces. Then stream in water with the food processer running until the dough just forms together.
Transfer the mixture to a counter dusted with flour and knead into a disc. Wrap with plastic and refrigerate for 1 hour, or up to 2 days.
When ready to bake, pre-heat oven to 400 degrees F. Combine the apple slices with the lemon juice, white sugar, nutmeg, and rosemary. Mix and drain on paper towels so the crust doesn’t get soggy.
Roll chilled dough into a circle with a 12-inch diameter on a floured surface. Transfer to a parchment lined cookie sheet. Arrange the apple slices in a circle layer around the dough making sure to leave a 1-2 inch border.
Sprinkle with chili pieces and drizzle with honey.
Fold dough over apples and brush with egg wash and sprinkle with more sugar.
Bake for 30-40 minutes until browned. Transfer to a rack to cool. Serve warm or at room temperature.