GERMAN APPLE COOKIE CRUST CAKE

Steps:

• Butter Cookie Crust: In a large bowl, combine the sugar, egg, butter& flour.
• Using your fingertips, work the mixture together until the mixture resembles crumbs (as if for pastry).
• Cover the dough& refrigerate for at least 1 hour, or until slightly firm.
• Preheat oven to 375, lightly butter a 9" springform pan and dustly lightly with flour, tapping out any excess.
• Press about half of the dough into the pan, covering the bottom and reaching about halfway up the sides.
• Save the remaining dough for another use.
• Peel and core the apples, and cut them in half lengthwise; then, with the point of a small knife, cut out small v-shaped strips (the cuts should be wider on the exposed skin-side of the apple and come to a v shape when you cut into the fruit, approximately 3/4 to an inch deep).
• Sprinkle the bottom of the cookie crust with the breadcrumbs (see note at bottom of recipe) to form a thin, even layer.
• Arrange the apples, rounded sides up, on top of the breadcrumbs.
• Using leftover apples, cut them to fill in any empty space with pieces as large as possible, as you don't want any gaps.
• In a large bowl, whisk together the sour cream, heavy cream, sugar, eggs, lemon juice, cornstarch& vanilla until well-blended.
• Pour this mixture over the apples and bake for 60-90 minutes, or until the apples are tender and the filling is set.
• Remove the pan from the oven& set on a wire rack to cool (do not remove from the pan at this point).
• In a small saucepan, heat and stir the apricot preserves over medium heat until warm.
• When the cake has cooled slightly, brush the preserves carefully over the top to form a glaze.
• Remove the cake from the pan after the cake has cooled completely.
• Note: I add a little sugar& cinnamon to the breadcrumbs to make them a bit sweeter and more flavorful, since it is not too sweet a cake to begin with (I use about a tbs. of sugar and about 1/2 tsp. cinnamon, but you can omit this completely, or use amounts to your own taste).