- 1 store-bought pie crust (800kcal for entire crust)
- 2 pound tart apples such as Brock or Spencer, peeled, cored and sliced
- juice of one fresh lemon
- grated lemon zest of 1 lemon
- 1/4 cup granulated sugar
Preheat oven to 350°F with rack in middle.
Unfold thawed pie crust. Transfer to an non-greased 17- by 14-inch baking sheet or a pie shaped baking dish.
Toss apples with lemon juice and zest in a large bowl, and sprinkle granulated sugar over apples. Place apple slices on pie crust. Either arrange neatly (or not so neatly), or fold in dough border over apples if making a galette, pleating dough as necessary, to form a 9-inch round.
Bake pie 30 minutes, then loosely cover with foil and bake until apples are tender and crust is golden, 25 to 30 minutes more. Remove pie from oven and turn on broiler.
Dust apples with confectioners sugar and broil 5 to 6 inches from heat until apples are just golden, 1 to 3 minutes (watch carefully; sugar burns easily). Slide pie from baking sheet onto a rack, then cool to warm or room temperature. 
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