How To make Breton Apple Pie

-By Nick Malgieri 1 c Unsalted butter
1 c Sugar
1 tb Dark rum
1 ts Vanilla
4 lg Egg yolks
2 3/4 c Unbleached all-purpose
-flour Apple Filling (recipe -follows) Egg wash of 1 egg beaten Dash salt Butter 10- or 9-inch springform pan. Line bottom with parchment or wax paper cut to fit. Cream butter until light. Slowly add sugar, beating until mixture lightens. Beat in rum and vanilla. Add egg yolks, 1 at time, beating until mixture is very smooth and light. Beat in flour until absorbed, without overmixing. Place 1/2 dough in pan and press with fingertips evenly over bottom of pan and out 1 inch up sides. Spread Apple Filling over dough. Flour remaining dough and press into 10- or 9-inch disk on cardboard or tart pan bottom. Slide dough over filling and press into place, making sure sides are straight and even. Brush top with egg wash. Trace lattice pattern on top with fork tines. Bake at 350 degrees 40 to 45 minutes, until deep golden and slightly risen. Cool briefly in pan, then unmold onto rack to cool. Makes about 8 servings. Like the classic gateau Breton which uses a cross between a pound cake and a pastry dough-this dessert lightens a rich dough with a cooked apple filling. Try substituting pears or a compote of slightly underripe peaches or apricots for the apples. Apple Filling 2 pounds Golden Delicious apples 1/2 cup sugar 3 tablespoons butter 2
tablespoons lemon juice 2 tablespoons dark rum Peel, core and slice apples into large saucepan. Add sugar, butter, lemon juice and rum. Cook, covered, until apples exude juices. Remove cover. Reduce heat and cook until juices evaporate. Cool before using. Note: To freeze, chill cake. Wash pan and line with plastic wrap. Ease cake into pan, right side up. Double wrap with plastic wrap. Label and freeze. -----