|Butter/Lard||3 1⁄2 Ounce|
|Sour cream||2 Tablespoon|
|Grated lemon rind|
|Bread crumbs||2 Ounce|
|Ground cinnamon||To Taste|
Knead short pastry with butter or lard, 2 oz. sugar, yolk of 1 egg, a little rum, 2 tbsp. sour cream, pinch of salt and grated lemon peel.
Keep in a cold place overnight.
Next day divide the pastry in two, roll out each half to pencil thickness.
Put one sheet of pastry in baking tin, prick with fork and bake it till half done.
Then, taking it ouf of oven, sprinkle with bread crumbs, top with thinly sliced apples and sprinkle with sugar mixed with ground cinnamon.
Cover with other half of pastry, brush top with beaten egg and prick with a fork.
Bake in a moderate oven till golden brown.
Let it stand for a little while before cutting up.
Dust with vanilla sugar and serve.