Country Apple Tart

• 1 lemon
• 1 lb. tart apples (2 to 3), peeled, cored and thinly sliced
• 1/2 c. sugar (reserve 2 tsp. for crust)
• 1 Tbsp. all-purpose flour
• 1/2 tsp. ground cinnamon
• 1 refrigerated pie crust
• 1 Tbsp. butter

1. Preheat the oven to 450u0b0.
2. Grate 1 teaspoon of lemon peel and squeeze 2 teaspoons of juice from the lemon.
3. Set aside.
4. Toss the apples with the sugar, flour, cinnamon, lemon peel and juice. Place the pie crust on a rimless baking sheet lightly dusted with flour.
5. Dust a rolling pin with flour and roll the pastry to a rough 13-inch circle.
6. Heap the apples on the pastry, leaving a 2-inch border all around.
7. Scatter the butter on the fruit.
8. Fold the pastry border back over the apples to make an uneven rustic edge of about 1 1/2 inches, leaving the slices in the center exposed.
9. Sprinkle the reserved sugar over the pastry border.
10. Bake 12 minutes then reduce the temperature to 425u0b0 and bake until the apples are softened and bubbly and the pastry is golden brown (12 to 15 minutes).
11. Serve warm.
12. Serves 4 to 6.

lemon, tart apples, sugar, flour, ground cinnamon, crust, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=147219 (may not work)