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1
Heat the oven to 500 F (260 C).
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2
Melt the butter in a heavy skillet over medium heat. Add the apples, the raisins, the pine nuts and stir, to coat them all in butter. Cook for 10-15 minutes, stirring regularly, until the apple are golden brown, and are soft, but not soft enough to break down.
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3
Add the sugar, stir and cook for 3-5 minutes, or until the sugar has melted and has coated the fruits. Take off the fire and set aside.
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4
Using a dough roller, shape a disk as if you were preparing a pizza margherita (around 12 inches/30 cm). Place the dough on parchment paper. I usually put the parchment paper on a wood cutter, that I then use as a pizza peel to ease the parchment paper (and whatever is on it) into the oven.
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5
Place the apple mixture on one side of the dough, leaving at least 1 cm from the border. Pull the other side of the dough onto the filling, as if to make a turnover. Make sure the borders overlap, then seal them by rolling them up towards the filling, so as to avoid the filling to come out.
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6
Bake for 15-20 minutes on a preheated pizza stone or any pan. If you think the top of the calzone is becoming too brown, cover it with aluminium foil.
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7
Take it out, sift the confectionery sugar on top of it, cut it and enjoy it.
