Apple crostata

Ingredients

• 3 apples
• 1 tablepsoon lemon juice
• 1 tablepsoon lemon zest
• 1/2 tablepsoon cinnamon
• 1/4 tablepsoon nutmeg
• 2 tablepsoons sugar
• 1/2 Recipe of Pie Crust (recipe follows)

Pie Crust:

• 2 1/2 cups all-purpose flour, plus more for surface
• 1 teaspoon salt
• 1 teaspoon sugar
• 8 ounces (2 sticks) cold unsalted butter, cut into small pieces
• 1/4 to 1/2 cup ice water

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Preparation

• Roll 1 disk of pie crust recipe to 1/8-inch thickness between two sheets of parchment paper.
• Remove top sheet of parchment paper and move dough to a rimmed baking sheet. Refrigerate while preparing the filling.
• Preheat oven to 350 degrees. Peel, core and slice apples into 1/8-inch thicknesses. Put into large bowl, drizzling lemon juice on apples as you go so they don't oxidize and turn brown.
• Mix flour, nutmeg, cinnamon, lemon zest and sugar in with the apples. Let sit for five to ten minutes.
  
• Remove crust from oven and either spread your apple filling on the crust, or arrange on the crust, leaving a 1-1/2 border around the edge.
• Fold edges over the filling . Brush cream on crust, and sprinkle with sugar. Bake for 50-60 minutes until apples are cooked and crust is brown.
• Pie Crust:
  Pulse flour, salt, and sugar in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. Evenly drizzle 1/4 cup water over mixture (Alton brown actually suggests using a squirt bottle so that you more evenly distribute the water and don't have puddles in the flood processor). Pulse until mixture just begins to hold together (it should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Divide dough in half. Place each half on a piece of plastic wrap, and wrap. Press dough into 2 disks using a rolling pin. Refrigerate until firm, about 1 hour or overnight.