Procedure

To make the crust:

Mix the flour, sugar, and salt in a processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add the ice water and pulse until moist clumps form.

Gather the dough into a ball; flatten into a disk. (If the dough still crumbles and does not form into a ball, add another tablespoon of ice water.)

Wrap the dough in plastic and refrigerate until firm, about 1 hour.

For the filling:

Combine the apples, 1/4 cup of sugar, and lemon juice in large bowl; toss gently to blend.

Set aside for 10 minutes.

Meanwhile, dust a large sheet of parchment paper with flour and roll out the dough on the paper to an 11-inch round.

Transfer the dough on the parchment paper to a sheet of Reynolds "Release" aluminum foil.

Spoon the apple mixture over the dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, leaving the apples exposed in the center. Pleat loosely and pinch the dough to seal any cracks.

Brush the crust with the egg wash and sprinkle with the remaining 1 tablespoon of sugar.

Baking

Set up for an indirect cook and preheat the EGG to 400°F.

Slide the Crostatas onto the platesetter or a pizza stone.

Bake the crostata until the crust is golden and the apples are tender, about 40 minutes.

Transfer the sheet of foil with the Crostata to a rack; cool for 10 minutes.

Slide the crostata from the sheet of foil onto a serving plate.

Cool the crostata to lukewarm. Sprinkle with the almonds and serve.