Instructions: Pastry: In a large mixing bowl, combine the butter, vegetable shortening, flour and salt. Working quickly, use your fingertips to rub flour and fat together until they blend and look like flakes of course meal. Pour ice water over over mixture all at once, toss together lightly and gather dough into a ball. If dough crumbles, add up to 2 more tablespoons per batch you are making, drop by drop until particles adhere. Divide the dough in half, dust each half lightly with flour and wrap separately in sheets of wax paper. Refrigerate at least 3 hours until firm.

Filling: Soak the almonds in milk for 5-10 minutes. With the back of a large spoon, rub the jams through a fine seive set over a large bowl.

THen beat in it the egg yolks, sour cream, cinnamon, the nuts and their soaking milk. On a lightly floured surface, roll the dough into a 12" circle about 1/8" thick. With a pastry brush, coat the bottom and sides of a 9" false bottom tart pan with the softened butter.

Gently press the pastry into the bottom and around the sides of the pan, being careful not to stretch it. Roll the pin over the rim of the pan, pressing down hard to trim off excess pastry. Preheat oven to 425. Pour the filling into the pastry shell and roll out other half of dough into a 12" circle. Drape it over the rolling pin, lift it up and unfold it over the filling. Press the edges of the pastry layers together. Then crimp them with your fingers or press them firmly around the rim with the prongs of a fork.. With a sharp knife, cut 3 slits about 1" apart in the top of the pastry. Bake in the center of the oven for 30 minutes or until pastry is golden brown.

Then set the pan on a large jar or coffee can and carefully slip off the outside rim. Let the pie cool to room temperature before serving.

* This is a tasty and QUICK pie if you use commercial premade pie crusts, although you should make it at least once from scratch

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