For crust, combine flour, sugar and cinnamon in food processor. Add butter, process until mixture resembles coarse crumbs. With machine running, add water 1 tbsp. at a time. Process until dough just holds together. Shape dough into two flat disks. Wrap in plastic wrap. Refrigerate at least 1 hour. For filling, toss apples with lemon juice in large bowl. Combine sugar, tapioca, cinnamon and nutmeg and sprinkle over apples along with walnuts and ginger. Toss until apples are well coated. Preheat oven to 425?F. Roll half of the dough on lightly floured work surface to form 13-inch circle. Line a 9-inch pie plate with pastry; trim excess. Arrange apple mixture in pie plate. Roll remaining half of dough to 12-inch circle. Place top press edges to seal. Brush crust lightly with milk. Decorate top of pie with apple and leaf cutouts using scraps of pastry, if desired. Cut entire pie lightly with sugar. Bake 15 minutes. Reduce heat to 350?F. Bake until golden brown and filling is bubbly, about 40 minutes. Serve warm or at room temperature.