Comment: over the years, pie plates have decreased in diameter. From 32 cm in my youth, to 28 cm, and today, we even find 25 cm ones. All that to say that it will possibly take some adjustment to the amount of binding to be poured on the apples to avoid drowning them. As for Calvados, it's a nice touch although optional, but no problem with alcohol because after 30 minutes of cooking there is no more. For the apples, I cut them in 8 (more for larger ones) and I remove the core.
For 1 pie mold of 28 cm
Butter for the plate
1 pie dough or ready-to-use dough.
4 to 5 peeled apples, cut into strips, granny smith type, boskoop, jonagold.
1 dl of milk
1.5 dl of cream
2 tablespoons sugar or brown sugar
1- level tablespoon of cornstarch
2 teaspoons vanilla sugar or 1 teaspoon cinnamon (opt)
2 to 3 tablespoons Calvados (opt)
Preheat the oven to 220C (430F).
Thoroughly prick the bottom of the dough with a fork.
Arrange the apple slices in a rosette.
Binding: mix all the ingredients well and pour over the apples.
Sprinkle with fine sugar or brown sugar.
Cook the pie 30-35 min.
Remove from oven, cool, or serve hot with vanilla ice cream.