|Pie crust mix||20 Ounce|
|Cold water||1⁄2 Cup (8 tbs)|
|Almond paste||16 Ounce|
|Sesame seeds||1⁄2 Pound|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Apple pie filling||22 Ounce|
|Apricot preserves||1⁄4 Cup (4 tbs)|
|Cold water||1 Tablespoon|
Lightly oil a 9x5x3-inch loaf pan.
Using a double thickness of foil, line the bottom and 2 longest sides of pan, making sure foil overhangs each side.
Prepare 2 (10-oz.) pkgs. pie crust mix according to label directions, using 1/2 cup cold water.
Use 3/4 of the dough, rolled out 1/4 inch thick, to line bottom and sides of pan.
Press dough firmly in place.
Any seams of dough in corners of pan should be lightly moistened with water and sealed well. (Cover remaining pastry and set aside.)
Roll out 1 of the (8-oz.) cans almond paste to measure 9x5 inches and place in bottom of pastry-lined loaf pan.
In blender container, pulverize (a little at a time) 1/2 lb. sesame seeds.
Blend all together with 1/4 cup butter or margarine, melted.
Divide mixture in half and spread one-half over almond paste.
Top with half of 1 (22-oz.) can apple pie filling, drained as thoroughly as possible.
Roll out remaining (8-oz.) can almond paste to form a layer over apple pie filling.
Top with remaining sesame seeds and apple pie filling.
Brush apples with 1/4 cup apricot preserves, softened.
Roll out remaining pastry and cut into 1/2-inch strips.
Arrange strips in a lattice pattern over top of apples.
Seal strips to edge of pastry by moistening with a little water.
Flute edges and brush all over with a glaze made by combining well 1 egg yolk, beaten, with 1 tablespoon cold water.
Bake 45 minutes at 400Â°, until pastry is deep gold and crisp.
Cool completely in pan on wire rack.
Remove from pan, using over-hanging foil at sides.