Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 2 cup all-purpose flour
• Sugar
• 1/8 tsp. salt
• Butter or margarine
• 2 egg yolks
• 8 apples
• 1/3 cup apricot preserves

Directions

1. In mixing bowl, combine and blend well flour, 3 Tbsp. sugar and the salt. Cut in 2/3 cup butter until mixture resembles cornmeal. With fork, mix egg yolks with 2 Tbsp. cold water and stir into first mixture. Shape in ball, wrap and refrigerate 1 hour.

2. Core, peel and cut 6 apples in eighths. Combine in saucepan with 2/3 cup sugar and 1/2 cup water and cook, covered, until apples are partially cooked. Pour into a bowl amd chill until cold.

3. Roll out dough ion lightly floured board and line bottom and sides of 9-inch loose-bottom layer-cake pan 1 3/4 inches deep. Prick bottom and bake in preheated 425 degrees oven 10 minutes. Put on rack.

4. Core, peel and slice remaining apples. Spoon cooked apple wedges into pastry shell and arrange sliced apples in overlapping rows on top. Mix apricot preserves and 3 Tbsp. water and spread on apple slices. Dot with 2 Tbsp. butter.

5. Bake 25 to 30 minutes or until edges of apple slices are browned. Cool on rack. Remove rim and serve slightly warm in wedges.

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