Apple Tart

I know it's not September yet, but as soon as school begins I start to think about what I can make out of apples. My husband is nutty for apple pie. This tart is similar to a one crust pie but much easier to make.
Cook's Notes- You can substitute the apples for peaches, nectarines or plums. You will need about 4-5 large peaches or nectarines or 6 plums.

serves 6-8

1 store bought pie crust
4 large green apples peeled, cored and sliced into thick pieces
1/2 cup sugar
1/2 teaspoon cinnamon
1 lemon

Preheat the oven to 425. Using a vegetable peeler, take the peel off the apples. Take out the core with a melon baller. Cut the apple halves into thick slices about 3 per half. Place slices into a large bowl with the lemon that you have cut and squeezed the juice into the water. Take the pie dough out of its package. Lay out on a lightly floured board and gently roll out by an extra 1/2 inch. Invert a 9 inch plate and lay it on top of the dough. Using a small paring knife cut away the extra dough. Place the dough into the frig while you complete the next step. Pour the sugar into a 10 inch skillet. Place it over medium heat and cook it gently until the sugar melts and turns a light brown color(be careful the melted sugar is very hot). Drain the apples, turn the heat off of the sugar and sprinkle the cinnamon over the sugar. Place the apples into the sugar in the skillet. Lay the chilled dough over the apples and sugar. Place into the middle of the oven and turn the heat down to 375. Bake for 30 minutes. Remove from the oven and let cool 20 minutes. Use a knife to loosen the dough from the edge of the pan. Carefully invert onto a platter. Serve warm or room temp with whipped cream or vanilla ice-cream.