Apple Dumpling Pie

Ingredients

• 3 pounds apples cored peeled sliced ( 7)
• 0.7 cup calvados (or other apple brandy)
• 2 teaspoons cinnamon 
• 1 tablespoon cornstarch 
• 10 servings puff pastry homemade store-bought for double-crust pie ( or
• 3 tablespoons flour all-purpose
• 0.3 cup golden raisins 
• 2 tablespoons cup heavy whipping cream 
• 0.8 cup brown sugar light packed
• 1 pinch salt 
• 2 tablespoons sugar 
• 4 tablespoons butter unsalted
• 0.8 cup walnut halves 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• wire rack
• aluminum foil

Directions

1. Place a rack in bottom third of oven and preheat to 400F. Mist a 9-inch pie plate with cooking spray and line a large, rimmed baking sheet with foil.
2. Place apples in a large bowl. In a smaller bowl, combine flour, cornstarch, salt, cinnamon and 1 Tbsp. sugar; sprinkle over apples and toss to coat slices evenly.
3. Melt butter in a large skillet over medium-high heat. When foaming subsides and butter turns light golden, add brown sugar and walnuts. Cook, stirring constantly, until sugar melts and walnuts are lightly toasted, 3 to 4 minutes. (Be careful: The mixture can burn easily.)
4. Add raisins and stir to coat.
5. Pour in calvados; it will bubble and spatter. Reduce heat to medium and cook, stirring constantly, until mixture becomes syrupy, 2 to 3 minutes.
6. Pour mixture over apples and toss to coat.
7. Roll out half of dough into a 12-inch circle; press into pie plate. Spoon apple mixture into crust, mounding in center.
8. Roll remaining dough into another 12-inch circle.
9. Brush edge of bottom crust with water; gently place top crust over apples. Trim and crimp edges decoratively to seal.
10. Cut a few slashes in top to allow steam to escape.
11. Brush top with cream; sprinkle with 1 Tbsp. sugar.
12. Place pie on lined baking sheet and bake until crust is golden brown and filling bubbles through top, 45 to 55 minutes.
13. Let cool on a wire rack for at least 20 minutes; serve.