Apple Crostata

To make crust: Hand mix with a pastry cutter - combine flour salt and sugar. Cut in butter and Crisco until the mixture looks like cornmeal. Add just enough water until the dough starts to come together. Flatten into a disk, wrap in plastic wrap, and refrigerate for about 30 minutes. To make the crust topping: In a bowl, combine all the topping ingredients. Work the mixture with your fingers to create a crumbly texture. Set aside. 3/4 will go under the fruit and 1/4 on top of the fruit. To make the apple filling: Peel, quarter, and thinly slice apples. In a large bowl, combine the flour, sugar, cinnamon, and salt. Add the apples and gently toss to coat them with the mixture. Preheat the oven to 375 On a lightly floured piece of parchment roll the dough into a 12 inch circle. Spread the apricot preserves over the center, leaving a 2 inch border. Please 3/4 of the crunch topping over the apricot preserves. Lay the apple slices in a concentric circles, adding layers until all the apples are used up. Sprinkle with the remaining topping. Gently fold the dough border up and around the edges of the filling, pleating it as you fold. Carefully slide the paper with the crostata onto a baking sheet. Brush the top of the dough with the egg wash. Bake for 40 minutes or until the crust is golden brown and the filling is slightly bubbly. Transfer to a wire rack to cool. If desired, dost the crostata with confectioners sugar before serving. Serve with whipped cream or a scoop of ice cream. If you make it with peaches, add some nutmeg.