1 c. sugar
2 c. butter, softened
3 c. flour
1 egg
4 or 5 lg. baking apples
1/2 c. bread crumbs
1/2 c. heavy cream
Juice of 1 lemon
2 eggs
1 tbsp. cornstarch
1/2 c. sugar
1/2 tsp. vanilla
1 c. sour cream
1/2 c. apricot preserves

Quickly combine sugar, butter, flour and egg. Cover; refrigerate 1 hour. Butter and flour 9 inch springform pan. Press chilled dough to cover bottom and halfway up sides of pan. Sprinkle crumbs over bottom. Peel, core and cut apples in half. Score rounded sides in diamond pattern. layer apples on crumbs, rounded sides up. Spaces can be filled with additional apple pieces. Mix cream, lemon juice, eggs, cornstarch, sugar, vanilla and sour cream. Whisk to combine and pour over apples. Bake at 375 degrees for 1 to 1 1/2 hours. Apples should be tender and the filling set. Cool slightly and brush with warm preserves, if desired.