4 c. sifted flour
3/4 lb. butter
1/4 tsp. salt
2 tbsp. sugar
4 egg yolks
1 lg. cake yeast
1/2 pt. sour cream
2 lb. jar apricot preserves

Mix all above ingredients as for pie dough (first four ingredients). Four egg yolks only, beat lightly. Dissolve yeast in warm water (1 tablespoon of warm water). Add 1/2 pint sour cream to dough mixture. Mix well together. Makes soft pliable dough. Do not knead too much. (Refrigerate dough overnight.)

Divide dough in half. Use half dough for your baking sheet (10"x16"-18"). Use other half of dough to make cross strips (like lattice on top of filling). Apricot preserves, or better yet, use 1 pound jar of apricots and pound of other jam. Bake 20 to 25 minutes in 350 degree oven.