Preheat oven to 425 degrees. Melt butter in skillet and cook over medium heat until frothy and aromatic, approx. 2 min. Toss butter with apple wedges, spices, syrup, flour, sugar, vanilla, lemon juice and cider.
Pour into pan, spreading evenly; bring just to a simmer. Remove from heat. Quickly and carefully lay puff pastry over skillet, tucking excess down sides of pan with a butter knife. Brush top with egg and sprinkle with raw sugar. Place on a baking sheet and bake 20 min.
Remove from oven and, with a sharp knife, cut pastry into large, rough pieces. Return to oven and reduce temp to 350 degrees. Bake 20-30 min or until apples are soft in center and sauce is bubbling (cover top with foil if crust is browning too quickly).
Remove from oven and drizzle pastry evenly with cream; return to oven for an additional 10 min, until dark golden brown.
Remove from oven and gently press pastry slightly into pan juices. Serve warm with crème frâiche or vanilla ice cream.