An out-of-the-ordinary recipe, the layers in this cake (a butter cookie crust, apples, sour cream custard and an apricot glaze) look so nice when sliced up. The flavors are wonderful -- rich, but not too sweet. And it's even prettier with white decorator icing used to pipe flowers, designs, a lattice criss-cross, or a piped edging around the top and bottom. It's from one of my favorite cook books, The Creative Chef 2. The time includes chilling time for the cookie crust dough. There will be leftover dough from the cookie crust, which I usually use to make butter cookies.