Preheat oven to 400 degrees Fahrenheit.
Prepare a baking sheet by lining it with some parchment paper or foil.
Flour your rolling pin and the kitchen counter. Roll the dough into a disc about 12 inches across, trying to keep it as round as possible. If the edges start to fray, knock them back into a cleaner line by tapping with your fingers.
Be sure to keep turning the dough as you roll to ensure it doesn't stick to the surface, and dust with more flour if needed.
Fold the crust once and transfer to the baking sheet. Unfold.
Arrange the apple slices inside the crostata, leaving a 1-½ inch border. You can either overlap them in a circle, as I did, or you can just pile them in and spread them so they are in an even layer.
Fold the edges of the crostata over. You can be as precise or casual about this as you like: it's going to look great either way. If there is some juice left at the bottom of the bowl with apples, reserve it.
Place the crostata in the preheated oven and bake for 40 minutes.
Remove the crostata, brush the crust and the tops of the apples with the reserved juice from the apples.
Put the crostata back in the oven and bake another 15 minutes. The crust should be golden.
Remove the crostata from the oven and, using a wide spatula, transfer immediately from the parchment lined sheet to a rack. Be careful because the dough still feels pliable at this time-- it will firm up as it cools.
Scatter cranberries and almonds on top.
Serve after the crostata has cooled thoroughly.