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(Pies And Pastry) - (The International Jewish Cook Book)

Rub together on a pastry-board one-half pound of sweet butter with one
pound (four cups sifted) of flour, add four tablespoons of powdered
sugar, a little salt, four egg yolks and moisten with one-half cup of
sour cream; cover and set aside in the ice-box for one-half hour. Take
two pounds of sour apples, peel, cut fine, mix with one-half cup of
light-colored raisins, sugar and cinnamon to taste. Cut the dough in two
pieces, roll out one piece and place on greased baking-pan, spread over
this four tablespoons of bread crumbs and the chopped sugared apples,
roll out the other half of dough, place on top and spread with white of
one egg, sprinkle with two tablespoons of powdered almonds. Bake in hot

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