Apple Crostata with Cheddar Crust

Cheddar in the pie dough and fresh apples in the filling give this dessert a rustic charm.

For The Crust:
1 disk Cheddar Pie Dough
flour, for surface
1 large egg, lightly beaten for egg wash
coarse sanding sugar, for sprinkling

For The Filling:
2 Granny Smith or Gala apples, peeled, cored and sliced into ½" wedges
2 McIntosh apples, peeled, cored, and sliced into ½" wedges
½ cup sugar
2 Tbsp. all-purpose flour, unbleached
2 Tbsp. lemon juice, freshly squeezed
¼ tsp. ground cinnamon
¼ cup apricot preserves, warmed 

Make the crust:  Roll out dough to a 13" round, about 1/8" 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 375°F.

Spread filling over dough, leaving a 1½" border. Fold edges in to form a crust; brush with egg wash, and 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.

Makes 1-11" crostata, serves 10.