1 pie crust, homemade or store-bought

4 semi-tart apples (such as Pink Lady)

¼ cup (50 g) white sugar

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ cup (56 g) salted butter, melted

½ teaspoon fresh lemon juice

½ teaspoon vanilla extract

¾ teaspoon all-purpose flour

3 tablespoons fruit preserves (apricot, plum, or cherry), warmed

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Preheat oven to 375°F (190°C).
Roll out the pie crust and fit it into a tart pan, trimming excess dough.
Core, peel, and thinly slice the apples. Arrange them in slightly overlapping circles over the crust.
In a small bowl, mix sugar, cinnamon, ginger, flour, lemon juice, vanilla, and melted butter until well combined.
Drizzle or brush the mixture evenly over the apples.
Bake for 40–45 minutes, until apples are tender and crust is golden brown.
Remove from oven and brush warm fruit preserves over the apples for a glossy finish.
Cool slightly before slicing and serving.

Try different apples like Honeycrisp or Gala for a sweeter taste.

Use puff pastry instead of pie crust for extra flakiness.

Swap preserves with honey or maple syrup for a different glaze.

Add nutmeg or cardamom for more depth of flavor.

Top with sliced almonds or walnuts before baking for texture.