Preheat oven to 400 F.
Rehydrate dried apples in concentrate/water mixture for at least 5 minutes. Drain well.
In a medium saucepan, mix applesauce, flour, salt, sugar, spices and
lemon rind. Add apples. Cook and stir over moderate-low heat about 15-20
minutes, or until thickened. Cool to room temperature.
Spoon filling into a 9" pastry shell. Combine sour cream and vanilla.
Spread over filling. Cover with top pastry; seal edges and prick top.
Bake for 35 minutes. Allow to cool of 20 minutes before cutting.