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1
Pulse flour and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup water evenly over mixture. Pulse until mixture just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. (I ended up using almost 1/2 cup of the water) Add cheese; pulse until combined.
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2
Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until chilled, about 30 minutes or up to overnight. (You can freeze your other disk of dough for up to one month.) Roll out dough to a 13-inch round, about 1/8 inch thick, on a lightly floured surface. Transfer to a parchment-lined baking sheet. Refrigerate for 20 minutes.
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3
Toss together apples, granulated sugar, flour, lemon juice, and cinnamon. Preheat oven to 375 degrees. Spread filling over dough, leaving a 1 1/2-inch border. Fold edges in to form a crust; brush with egg wash, and sprinkle with sanding sugar (I didn't have sanding sugar, so I just used standard sugar. I also sprinkled a little cinnamon on top of the crostata.)
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4
Refrigerate until edges are firm, about 30 minutes. Bake crostata until apples are tender and crust is golden, about 1 hour 20 minutes. (Mine was in the oven for about 1 hour. I also covered it with a piece of aluminum foil about 40 minutes into the baking to prevent any burning.) Let cool slightly. Brush apples with apricot preserves.
