I was going to make a plum galette but I ended up doing this dessert because John said he was in the mood for apple pie.
- 3 tablespoons butter
- 5 or 6 Liberty, Braeburn, or Honeycrisp apples, peeled and diced
- 1/4 cup packed light brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- Freshly grated nutmeg
- 1 tablespoon flour
- 1/4 cup Calvados
- Store-bought pie dough for a single-crust pie
- Buttermilk, for brushing the crust
- Demerara or turbinado sugar, for sprinkling
Melt the butter in a very large skillet over medium-high heat. Add the apples, brown sugar, lemon juice, cinnamon, salt, and a few grates of nutmeg and sauté for 5 minutes. Sprinkle with flour. Stir in the Calvados. Scrape out of the pan and let cool completely.
Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
Open up the pie dough and place it on the baking sheet. Pile the apple mixture in the center, fold the edges up and over the filling, but only as far as the dough will go. Don’t try to stretch it to cover the filling; the center of the pie is open-face. Paint the folded-over edges with buttermilk and sprinkle with Demerara sugar. Bake until the crust is golden and the apples are bubbling, about 30 minutes.