This is the third of my grandmother’s famous pies (sour cherry, cheese). The recipe for dough is the same as for previous two. Filling is actually the same as for strudel, so if you have dough for strudel, use it.
Make dough out of flour, breadcrumbs, and lemon rinds, sugar, baking powder, salt, and vanilla flavored sugar and melted butter.
Mix everything in a bowl and at the end add egg yolks. Mix some more and add sour cream.
Mix more until you get nice greasy dough. If it is too greasy you can add some more flour. When done, put into refrigerator for 2 hours.
After 2 hours, put the dough out and work a little to make it softer. Cut ¼ of the dough and put aside.
During this, peal the apples and grate them in a bowl. Don’t put sugar yet or apples will loose juice (put sugar last). During a day, assuming you have planned to make a pie, soak raisins in rum. When raisins get swelled put them into apples and add cinnamon. Be grateful with cinnamon. Now add sugar.
Roll the rest of dough into ½ cm thin sheet. Cover the bottom of 28cm low rim cake pan with butter, and put onto it a dough sheet. Make sure that the rim is also covered with dough from inside.
Pour apple stuffing on dough. Roll the rest of the dough into thin sheet and put over the apples making sure that it is covered.
Poke 10 holes with a fork on the cover. Put the pie into preheated oven on 180°C and bake 30-40 minutes or until it gets light golden. Before serving sparkle with caster sugar.