1 2/3 c. flour
1/8 tsp. salt
1/4 tsp. sugar
1/2 lemon
1 tsp. butter
1 egg (or 2 egg yolks)
1 tbsp. or 2 tbsp. cream (white wine or rum may be substituted)

Preheat oven to 425 degrees. Combine flour, salt and sugar. Grate lemon rind. Make a well or hole in the flour, break egg into it, add lemon rind with few drops of lemon juice. Mix with hands and knead until blended. Press into (9 inch) pie pan and bake 20 minutes or until light yellow in color. Remove from the oven and set aside.

FILLING:

1 1/2 lbs. apples, tart flavor, or substitute pears or plums
2 or 3 tbsp. dry bread crumbs
3 tbsp. sugar
2 tbsp. powdered sugar

Wash, peel and slice apples (or other fruit). Remove seeds. Put the bread crumbs on partially cooked pastry dough and arrange apple slices in a pattern over crumbs. Add sugar (tartness of fruit determines how much sugar to add).

Return to oven and finish baking until done, or 35 minutes. Cool, then garnish with powdered sugar.