Combine the flour, ground almonds, salt, and brown sugar for the crust in a processor. Pulse for 2 sec. Add butter and pulse in short bursts, about 6-8 times, until it resembles coarse meal with some pebbles. Pour onto a sheet of plastic wrap or a baking sheet and sprinkle 3 tbsp of milk/water over it and mix gently. Add liquid, 1 tbsp at a time, until it holds together when squeezed in the palm of your hand. Divide into 2 discs, wrap and chill at least 1-2 hours.
In a large, heavy bottom pot, combine apples, sugars, salt, cinnamon, nutmeg, tapioca, lemon juice and zest. Cook over med heat just until apples begin to soften, then cool to room temp.
Preheat oven to 425*f
at 3:56 AM on Nov. 11, 2008