Red Currant Bakery

Dough
0 Cream the butter, sugar, egg, and salt in a mixer with the paddle attachment on medium speed for 3-4 minutes.
2 Scrape down the bowl and paddle, then add in the flour. 
3 Mix again until just combined.
4 Divide the dough into 2 portions, one that is 2/3 of the dough and the other 1/3 of the dough. 
5 Shape into 1" thick round disks and wrap in plastic wrap to chill and rest.
6 Chill for 2 hours.
Filling
8 Peel, core, and chop the apples into 1/2" chunks. Place them in a large pot and combine with the remaining filling ingredients.
9 Cook on medium heat. Once the filling heats up cook for another 10 minutes, stir occasionally.
10 Remove from the heat and set aside to cool.
Assemble & Bake
12 Preheat the oven to 375 F. 
13 Roll out the larger portion of dough into a circle that is at least 3" larger than the springform pan. 
14 Carefully lift the rolled out dough and place it in the springform pan. 
15 Be careful not to stretch the dough into the corners of the pan. Make sure that the dough goes at least 2" up every side. 
16 Trim off any excess to create a straight edge on the sides, so that they are 2" tall. Prick the base and sides with a fork all over.
17 Sprinkle the base with bread crumbs. 
18 Pour in the apple filling.
19 Roll out the second portion of dough and trim it so that it is the size of the springform pan. Lay the dough over the apple filling and press the edges down so that they connect with the sides of dough. 
20 Cut a few small slits into the top to allow steam to escape.
21 Bake on the middle shelf of the oven for 30-40 minutes until it is golden brown. 
Topping
22 Immediately after baking, brush the top with apricot jam. Then leave to cool for at least 30 minutes.
24 Make the glaze by whisking powdered sugar and lemon juice, then brush over the apricot jam. 
25 Leave to cool for another 30 minutes, then remove from the form and serve.