This recipe may not be exactly vintage, but it is an older one. This recipe was a winner in the famous Pillsbury Bake-Off contest of 1988.
Filling:
1/2 cup butter or margarine, softened
1 roll (7 oz) almond paste, broken into small pieces
2 eggs
5 teaspoons Pillsbury BEST all-purpose flour
1 to 2 tsp grated lemon rind
Crust:
1 box (15-oz) Pillsbury refrigerated pie crusts, softened as directed on box
1 egg, beaten
1 tablespoon milk
2 tablespoons sugar
In a small bowl with spoon or food processor, beat or process butter and almond paste until smooth. Add 2 eggs, beat or process until well blended. By hand, stir inn flour and lemon peel just until blended. Cover and place in freezer until mixture is thick, 20 to 30 minutes.
Unroll 1 pie crust on work surface. Cut 1-inch circle from center of crust. With a very sharp knife, and curving motions, decoratively score crust in pinwheel design (do not cut through crust or filling with lead out).
Heat oven to 400-degrees. On ungreased 12-inch pizza pan or cookie sheet, unroll remaining crust.
Spread cold filling over crust to within 2-inches of edge. Brush edge with beaten egg. Carefully place scored crust over filled bottom crust. Press edges to seal, flute. In a small bowl, mix remaining beaten egg and milk; brush over pastry. Sprinkle with sugar.
Bake 22 to 27 minutes or until golden brown. Cut into wedges; serve warm. Cover and refrigerate any remaining pastry.
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