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1
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Blend butter with flour and all dry ingredients.
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2
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Add grated lemon, eggs, sour cream and mix together.
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3
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Make soft dough and put in refrigerator to chill
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4
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Roll out half of the dough I/4" inch thick and put in a 12" x 13" baking pan,
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5
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Dough should line the pan fully, even going up the sides.
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6
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Peel and shred the apples using a cheese shredder
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7
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Sprinkle with lemon juice to stop the apples turning brown. Let stand for at least 15 minutes.
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8
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Taking handful of the shredded apples squeeze out the juice then spread the apples over the bottom layer of the pastry.
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9
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Sprinkle with the sugar, lemon peels and some cinnamon evenly over the apples.
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10
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Roll out the second pastry circle, place on top of the filling making sure the whole pan is covered.
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11
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Seal side by rolling folding bottom pastry over the top on the edges.
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12
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Press tight with fingers.
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13
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Brush egg wash on top to cover the whole sheet.
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14
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Sprinkle with sugar and with optional chopped walnuts
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15
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Pierce with fork on several places (to release the steams).
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16
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Bake on 350*F for 35-45 minutes or until light golden brown.
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17
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After baking let the pastry cool then slice into squares to serve.
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18
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Enjoy!
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