Renny Darling's

This is a lovely pie to serve at tea. It is a low pie, very delicate and delicious. In absence of a heart-shaped pan, use a 10-inch springform pan, lined with parchment paper. Instructions remain the same. The Cream Glaze adds a very nice touch, but it can be omitted. Sprinkle top with a little sifted powdered sugar if omitting the glaze.

Butter Cookie Crust:
1 cup butter
2 cups flour
1/3 cup sugar

1 beaten egg
1 tablespoon water

1/2 cup apricot jam

In a food processor, blend butter, flour and sugar until butter particles are the size of small peas. (Do not overprocess or the flakiness will be lost.) Beat egg with water and add to the processor. Pulsate 4 or 5 times, or until dough clumps together. Place dough on floured wax paper and shape into a ball.

Pat 2/3 of the dough onto the bottom and up the sides of a greased 10-inch heart-shaped pan with a removable bottom. Bake in a 375° oven for 20 minutes, or until crust is lightly browned.

Spread apricot jam evenly over warm crust and top with Apple Pie Filling. Divide remaining dough into thirds, pat each into a 6-inch circle and place on top of pie. Continue baking for about 30 minutes, or until top is golden brown. Allow to cool in pan. When cool, brush circles of dough on top with Cream Glaze. Serves 8.

Apple Pie Filling:
3 large apples, peeled, cored and thinly sliced
1/3 cup sugar
1 teaspoon grated lemon peel
1 tablespoon flour

In a bowl, toss together all the ingredients until nicely mixed.

Cream Glaze:
1 tablespoon cream
1/2 cup sifted powdered sugar

Stir together cream and sugar until blended.

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