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1
Sauteing the apples: Heat 2 large heavy skillets over high heat.
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2
Melt 2 tablespoons butter in each.
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3
When the butter bubbles, add the apples and saute about 3 minutes.
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4
Adding sugar & spices: Add the sugar, vanilla, 2 teaspoons of the cinnamon, and the ginger.
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5
Stir or toss to coat the apples.
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6
Cook, stirring or tossing, frequently, until the apples are brown and juicy, 7 to 8 minutes.
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7
Completing the filling: Add the apricots, raisins, 1/2 cup of the cream, and the Calvados, plus a pinch of salt.
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8
Cook, stirring or tossing, until the apples are caramelized and the juices form a thick sauce, 7 to 10 minutes.
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9
Transfer to a baking sheet to cool.
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10
Rolling out the bottom crust dough: Dust a work surface with flour.
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11
Roll out the round piece of dough to a 12-inch-diameter round, dusting lightly if sticking and turning often.
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12
Press together any tears.
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13
Transfer to a 9-inch deep-dish pie plate.
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14
Rolling & cutting the lattice top: Dust the work surface with flour again.
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15
Roll out the second piece of dough to dimensions greater than the top of the pie and about 1/4 inch thick.
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16
Using a pizza wheel or a sharp knife, cut the square into even 1/2-inch-wide strips.
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17
Filling the pie: Position a rack in the center of the oven and preheat to 350F.
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18
Transfer the cooled filling to the dough-lined pie dish.
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19
Press the filling slightly to compact.
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20
Trim the bottom dough to overhang about 1/2 inch around the edge.
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21
Forming the lattice top crust: Arrange 6 or 7 dough strips evenly across the filling.
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22
Arrange 6 or 7 strips at right angles to the first ones.
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23
Trim the ends.
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24
Fold the overhang over the lattice ends and crimp together into a neat border, rolling the rim toward the filling.
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25
Glazing the pie crust: In a small bowl, stir together the remaining 1 teaspoon ground cinnamon with the granulated sugar.
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26
Brush the lattice strips with beaten egg white.
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27
Sprinkle the cinnamon sugar over the strips.
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28
Baking the pie: Place the pie on a large rimmed baking sheet.
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29
Bake until the crust is deep brown and the filling is bubbling, 45 minutes to 1 hour.
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30
Leave the pie at room temperature to cool completely, at least 2 hours.
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31
Serving the pie: Whip the remaining 1 cup cream to soft peaks.
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32
Cut the pie into wedges and transfer to serving plates.
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33
Drizzle the Caramel Sauce over and around each slice and add dollops of whipped cream.
