"Country Apple Tart"

Preheat the oven to 450°.

Grate 1 teaspoon of lemon peel and squeeze 2 teaspoons of juice from the lemon.

Set aside.

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.

Dust a rolling pin with flour and roll the pastry to a rough 13-inch circle.

Heap the apples on the pastry, leaving a 2-inch border all around.

Scatter the butter on the fruit.

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.

Sprinkle the reserved sugar over the pastry border.

Bake 12 minutes then reduce the temperature to 425° and bake until the apples are softened and bubbly and the pastry is golden brown (12 to 15 minutes).

Serve warm.

Serves 4 to 6.