Makes 1 11-inch crostada
For the Crust:
1 disk Cheddar Pie Dough (press Next for recipe)
All-purpose flour, for surface
1 large egg, lightly beaten for egg wash
Coarse sanding sugar, for sprinkling
For the Filling:
2 tart apples, such as Granny Smith or Gala, peeled, cored, and sliced into 1/2-inch wedges
2 McIntosh apples, peeled, cored, and sliced into 1/2-inch wedges
1/2 cup granulated sugar
2 Tablespoons all-purpose flour
2 Tablespoons fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 cup apricot preserves, warmed
Make the crust:
Roll out dough to a 13-inch round, about 1/8-inch thick, on a lightly floured surface.
Transfer to a parchment-lined baking sheet.
Refrigerate for 20 minutes.
Make the filling:
Toss together apples, granulated sugar, flour, lemon juice, and cinnamon.
Preheat oven to 375ºF.
Spread filling over dough, leaving a 1 1/2-inch border.
Fold edges in to form a crust.
Brush with egg wash.
Sprinkle with sanding sugar.
Refrigerate until edges are firm, about 30 minutes.
Bake crostata until apples are tender and crust is golden, about 1 hour 20 minutes.
Let cool slightly.
Brush apples with apricot preserves.