• Preheat the oven to 375℉ (190°C). Position rack to bottom third.

For the apple filling:

• In a small bowl, whisk together the sugar, cinnamon, nutmeg, and salt. Set aside.
• Peel and slice the apples approximately ¼-inch thick. Place them in a large bowl.
• Squeeze a little lemon juice and a few teaspoons of the spiced sugar over the sliced apples as you place them in the bowl.  
• When all of the apples are sliced, toss gently together. Set aside for 10 minutes.

For the pastry dough:

• In a medium bowl, whisk together the flour, sugar, zest and salt.
• Using a cheese grater, grate frozen butter over dry ingredients.
• Toss gently (with fingers) to incorporate the butter.
• In a small bowl, whisk together the ice-cold water and egg yolk.
• Sprinkle one tablespoon of egg yolk-water mixture over a small section of the dry ingredients.
• Incorporate together with a fork and push it aside.
• Add another tablespoon and repeat until you have used up all the liquid.
• Gently knead the dough (with your fingertips) a few times, and before you know it, you will have a ball of dough.
• Place the ball of dough between two pieces of parchment paper that have been lightly floured.
• Roll out the dough in a circle approximately 12-13 inches, ⅛-¼ inch thick.
• Transfer the parchment with the rolled out dough directly on the baking sheet.

How to assemble:

• Sprinkle 2 teaspoons of ground almond on the center of the dough. 
• Place the sliced apples, without the extra liquid for now, in the center of this simple homemade crust any way you like, leaving a 1½-2 inch border around the edges. Pile the apples high.
• Gently fold the edges of the pastry towards the center and create pleats at 2-inch intervals, leaving the center of the crostata exposed. Using both hands, press the crostata dough in order to compact the apples.
• As an option, scatter a handful of cranberries over the apples.
• Working quickly, brush the egg wash over the exposed dough followed by a sprinkling of coarse sugar (1 tablespoon).
• Bake in the preheated oven for 15 minutes or until the dough looks set. 
• Brush half of the reserved extra liquid over the apples and bake for another 10 minutes.
• Brush the rest of the reserved extra liquid over the top of the sliced apples.
• Place a sheet of foil over the apple filling and continue to bake for another 20- 25 minutes or until the crust becomes golden brown.
• Allow to cool on the baking sheet for about 5 minutes. Then, transfer carefully to a wire rack to continue to cool down for the fruit to set. 
• Serve warm or at room temperature. If desired, garnish with fresh mint.