|Golden delicious apples||2 3⁄4 Pound (6 Medium Size)|
|Fresh lemon juice||2 Tablespoon|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Finely chopped walnuts||1⁄3 Cup (5.33 tbs)|
|Dried bread crumbs||2 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Unsalted butter||14 Tablespoon, chilled, cut into 1/2 inch cubes (1 3/4 Sticks)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Egg yolks||3 Large|
|Vanilla extract||1⁄2 Teaspoon|
|Egg||1 Large, beaten (For Glazing)|
1 To make the filling: Peel the apples.
2 Working with one apple at a time, grate on the large holes of a box grater, turning the apple when you reach the core.
3 Discard the cores.
4 In a medium bowl, toss the apples with the lemon juice.
5 Press a large piece of plastic wrap directly on the surface of the apples and refrigerate for 1 hour.
6 A handful at a time, squeeze the excess juices from the apples.
7 In a large bowl, mix the apples with the sugar, raisins, walnuts, bread crumbs, and cinnamon.
8 To make the dough: In a large bowl, combine the flour, sugar, and salt.
9 Using a pastry blender, cut in the butter until the mixture resembles coarse meal with a few pea-size pieces of butter.
10 In a small bowl, combine the sour cream, egg yolks, and vanilla.
11 Add to the dry ingredients and mix with a fork until the mixture begins to clump together.
12 Divide into two portions, one a bit larger than the other.
13 Shape each into a thick, flat square, wrap in plastic wrap, and refrigerate for 1 hour.
14 Position a rack in the center of the oven and heat to 350 degrees farenheit.
15 Lightly butter an 8-inch square baking pan (preferably nonstick).
16 Place the larger portion of dough on a lightly floured work surface and sprinkle the top with flour.
17 Roll out approximately 9 X 4 inches square and 1/4 inch thick.
18 Fit into the pan, pressing against the sides of the pan.
19 Brush the dough with the beaten egg and fill with the apples.
20 Roll out the remaining dough into an 8-inch square about 1/4 inch thick.
21 Place over the apples, and press the edges of the two layers of pastry together to seal.
22 Trim away any excess pastry to make a tight pastry "box" enclosing the apples.
23 Pierce the top crust in a few places with a fork.
24 Brush the top lightly with the beaten egg.
25 Bake until the crust is golden brown,for 40 to 45 minutes.
26 Cool completely in the pan on a wire rack.
27 Hold a baking sheet over the pan, and invert the pastry onto the sheet.
28 Reinvert, right side up, onto a cutting board.
29 Cut the pastry into 9 portions, using a serrated knife.
30 Transfer to a platter and serve.