Step 1: Gather Your Ingredients
Some kind of pre-made crust, like this crust mix
a little flour
a little butter (<1tbsp)
a knife and cutting board
a small pot
a small pan
a small lid
some foil to fit in the pan
Step 2: Make the Filling
Toss it in your small pot with your butter. Add a light coat of sugar and a dash of each of your spices. I used ginger, cinnamon, cloves, and nutmeg. I put a lot of spices in, plus I used brown sugar, so mine is pretty dark. Sprinkle in a little water and a pinch of flour. Cover and simmer gently while you make the crust. My stove was set to 4 out of 10.
Step 3: Make the Crust
Line your pan with a square of foil just a little bigger than it. Mist it with some nonstick spray. Flatten your dough into a 1/4" thick disc and center it on the pan. Fold the edges back in to dam your filling in.
Put it on a burner under pretty low heat. I do 3 out of 10. Take the lid from the pot and cover your pie to create a mini oven out of the pan. It works well at a low heat because the convective heating of the air trapped between the lid and the foil cooks the top as fast as the conductive heating from the heating element through the pan. Thus it prevents burning and cooks even faster than a conventional oven (smaller airspace to heat).
The apples should have softened by now; if so, turn the heat off, if not, keep it going uncovered. If it starts to get too sticky, drizzle some water and stir before taking it off the heat.
It takes about 10 minutes to cook the crust. At this setting on my stove, the bottom doesn't burn at all. You should keep an eye on your pie to make sure it's cooking right and adjust the setting as necessary.
Step 4: Finishing Up
Many other fillings can be used for stovetop pie. Over the summer, I used fresh berries with some vanilla, sugar, and cinnamon, which worked very well. Or maybe you just want to fill your crust with nutella. that's alright too.