Apple Crostata

Peel apples and cut into 1/2-inch-thick wedges. In a large skillet, melt butter over medium-high heat; add brown sugar and next 2 ingredients and bring to a boil. Add apples and cook, stirring often, 20 minutes or until apples are tender. Stir in dried cherries and cranberries. Remove apple mixture from skillet using a slotted spoon, and let cool. Cook remaining liquid in skillet over medium heat 10 minutes or until thickened to a syrup-like consistency.

Heat oven to 425 degrees F. Unroll piecrusts, and stack on a lightly floured surface. Roll stacked piecrusts into a 15-inch circle, and place on a parchment paper-lined baking sheet. Mound apple mixture in center of piecrust leaving a 3-inch border around edges. Lift pastry edges, and pull up over apple mixture leaving a 6-inch circle of fruit showing in center; press folds gently to secure. Brush beaten egg over pastry, and sprinkle with turbinado sugar. Place the lightly greased sides of a 9-inch springform pan with clasp open around pie; close clasp.

Bake at 425 degrees F on lower oven rack for 35 to 40 minutes or until golden brown. Run a knife around edges of tart to loosen. Cool on a wire rack 30 minutes; remove pan sides. Sprinkle top of tart with pepitas. Serve with reserved sauce.