Serves 8.

1 stick unsalted butter
6 lg. peeled sliced pippin or green apples
1/4 c. sugar
1/4 c. apricot preserves
1 tbsp. finely grated lemon rind
1/4 c. dark rum
2 c. sour cream
1/2 c. firmly packed brown sguar
2 tbsp. flour
1/4 tsp. salt
2 tsp. vanilla
2 eggs
1 tsp. cinnamon
1 (10 inch) baked pie shell
2 tsp. apricot glaze
1/2 c. shredded coconut
1/2 c. coarsely chopped hazelnuts
Walnuts, or pecans

Melt butter in a large skillet. Add apples and sugar. Stir. Cover and cook over medium low heat 10 minutes. Uncover, continue cooking until apples are soft but not falling apart.

Stir in apricot preserves and lemon rind. Cook mixture over brisk heat for 2 minutes. Heat rum in small pan or ladle, ignite, pour flaming rum over apple mixture. Set aside. Preheat oven to 375 degrees.

Beat together sour cream, brown sguar, flour, salt, vanilla, eggs and cinnamon. Combine half the sour cream mixture with apples. Taste for flavor, and correct if sugar or lemon is insufficient.

Paint pie shell with apricot glaze, fill with apple mixture. Cover with remaining sour cream mixture. Top with coconut and nuts. Bake in upper third of oven, until coconut and nuts are toasted. Serve slightly warm.