PASTRY:

2 c. all-purpose flour (sifted)
2-4 tbsp. sugar
3/4 c. butter
1 egg (beaten)
1-2 tbsp. liquid (milk, orange juice, water, rum)
1 tsp. grated lemon rind

Combine flour and sugar. Chop in butter until fine. Add egg, liquid, rind and work with fingers until smooth. Press dough with fingers, and palm of hand over side and bottom of 9 inch round cake pan. Keep high on border.

FILLING:

4-5 tart apples (Granny Smith, yellow delicious, Ida red)
1/2 c. sugar
1 tsp. cornstarch
1 c. sour cream
2 eggs (beaten)
2 tbsp. rum or brandy
2 tbsp. 4X sugar

Place apples over pastry bottom. Blend sugar and cornstarch and sprinkle mixture over apples. Bake at 400 degrees for 25 minutes. Combine sour cream, eggs, liquor and sugar and spoon over apples. Lower oven to 350 degrees. Continue to bake until custard is set. Cool.

Rhubarb - blueberries - peaches can be substituted for apples. Whipping cream, clotted cream or ice cream can serve as topping.