1 c. sugar
1 lb. softened butter
3 c. flour
1 egg

Combine dough ingredients quickly to form a dough. Do not overwork the mixture. Cover and refrigerate for at least 1 hour before using. Makes 2 cake crusts. (Freeze one.) 1/2 c. heavy cream Juice of 1 lemon 2 eggs 1 tbsp. cornstarch 1/2 c. sugar 1/4 tsp. vanilla extract 1 c. sour cream 1/2 c. unseasoned bread crumbs 1/2 c. apricot preserves, heated

Peel and core apples. Cut in half. Score on rounded sides and set aside. Butter and flour 9 inch springform pan. Press the chilled dough into prepared pan to cover the bottom and come halfway up the sides of the pan. Sprinkle the bread crumbs evenly over the bottom crust. Put the prepared apples in the pan, rounded side up. Fill the spaces with pieces of apple.

Mix the cream, lemon juice, eggs, cornstarch, sugar, vanilla and sour cream together in a bowl. Beat with a whisk to combine well. Preheat oven to 375 degrees.

Pour the cream mixture over the apples and bake for 1-1 1/2 hours, or until the apples are tender and the filling is set. Cool slightly and brush the top of the cake with the warm apricot preserves.