Party till I pie. (Here’s the deal, I loveeeee galettes because I’m typically too lazy for a double crust pie sitch. However, that doesn’t really work with many pre-cooked fillings that are not the *prettiest*. If you caught our last #CookingBaesics, Alex and I made pie dough with Queen emcdowell, so I had a double crust in the fridge from her new cookbook THE BOOK ON PIE. In a supreme act of laziness, instead of an apple pie or individual hand pies, I rolled out the crust as if I was making a galette only to fold it over the filling into a giant sliceable monster that I would liken to a calzone. Cannot emphasize enough how violently this slaps!!) Apple Pie Calzone 3 pounds Granny Smith apples, peeled, cored and sliced 1 cup granulated sugar, plus more for garnish 2 tablespoons lemon juice 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground ginger 1/2 teaspoon kosher salt 2 tablespoons cornstarch 1 double crust pie dough (this is using emcdowell’s recipe, google it!...