2In a large, ovenproof skillet, melt 2 tablespoons of the butter over medium-high heat. Add the apples, sugar, cinnamon, and nutmeg, and cook, stirring, until the apples are soft and just golden, about 7 minutes. Add the walnuts, and cook, stirring, until the apples are caramelized, 2 to 3 minutes. Add the remaining tablespoon of butter and stir to melt. Remove from the heat.
3In a large bowl, combine the eggs, milk, and baking powder, flour, and whisk just until blended, being careful not to over mix. Pour the batter over the apples. Bake until golden and puffed, 15 to 20 minutes.
4Remove from the oven and sprinkle with powdered sugar. Drizzle with creme fraiche and maple syrup and serve in the pan.
This is the flakiest, easiest, best pie crust we've ever tested. Master chef Jacques Pépin has created a virtually fail-safe recipe that is completely hassle-free: You don't even need to chill the dough before you roll it out. F&W's Grace Parisi tops