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1.
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Preheat the oven to 375F.
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2.
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Prepare pie dough and form pie shell as directed through Step 4 in the Buttery Pie Crust recipe, rolling out the bottom crust to fit a 9-inch pie plate.
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Roll out the top crust and fold it into quarters.
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Beginning about 3/4 inch from the center point, use a knife to cut 3 slits on both of the straight sides, leaving 1/2 inch between each.
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This will allow steam to escape as the pie bakes.
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Place the top crust on a plate.
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Cover both crusts with plastic wrap and refrigerate until ready to use.
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3.
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Peel, core, and thickly slice the apples.
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Place them in a large bowl and toss gently with the lemon juice.
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4.
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Combine the brown sugar, ginger, cornstarch, and 1 teaspoon of the cinnamon in a food processor.
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Pulse the machine on and off until well mixed and the ginger has been finely chopped.
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Add this mixture to the apples, along with the Calvados; toss gently to combine.
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5.
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Remove the prepared pie shell from the refrigerator.
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Brush the bottom and sides with the egg-white mixture to prevent sogginess.
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Spoon in the apple filling.
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Dot the filling with the butter.
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6.
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Remove the top crust from the refrigerator and unfold it over the filling.
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Trim the overhang to 1 inch.
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With a little water, moisten the edges where the crusts meet, then press together lightly and turn under.
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Crimp the edge decoratively.
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Brush the top crust lightly with the milk.
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Mix the remaining 1/2 teaspoon cinnamon with the sugar and sprinkle the mixture over the pie.
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7.
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Bake the pie in the center of the oven until the apples are tender, the juices are bubbly and the crust is golden brown, about 1 hour.
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Let cool on a rack before serving warm or at room temperature.
