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  French Apple Pie
  Category: Pies
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 296
Ingredients:

MMMMMFILLING

1/3 cup Sugar
2 tbsp Flour
1 cup Milk
3 Egg yolks
1 tbsp Butter or margarine
1/2 tsp Vanilla extract
2 lb Tart cooking apples
1 tbsp Lemon juice
2 tbsp Butter or margarine
2 tbsp Sugar
Dash of nutmeg
3/4 cup Apricot preserves
1 Egg yolk
Instructions:
Prepare crust and roll out 2/3rds of the pastry to form a 12 inch
circle. Use to line a 9 inch pie plate; refrigerate with rest of
pastry. Make filling: In small saucepan combine 1/3 cup sugar and the
flour; mix well. Stir in milk. Bring to boiling, stirring; reduce
heat; simmer, stirring until slightly thickened ~ 1 minute. In a
small bowl, beat 3 egg yolks slightly. Beat in a little of hot
mixture; pour back into saucepan, beating to mix well. Stir in 1
tablespoon butter and the vanilla. Turn into bowl to cool. Core,
pare, and slice apples; sprinkle with lemon juice. In medium skillet,
heat butter with sugar and nutmeg. Add apple slices; saute, stirring
occasionally, until partially cooked - about 5 minutes. Remove from
heat. Heat apricot preserves just until melted. Preheat oven to 425F.
Turn filling into pie shell, spreading evenly. Arrange apple slices
on top, mounding slightly in center. Spread with apricot preserves.
Roll out rest of pastry to form a 10-inch circle. With knife or
pastry wheel, cut into 12 strips 1/2" wide. Slightly moisten rim of
pie shell with cold water. Arrange 6 stips across filling; press
ends to rim of pie shell, trimming off ends if necessary. Arrange
rest of strips at right angle to first strips, to form a lattice.
Bring overhang of pastry up over ends of strips; crimp edge. Mix yolk
with a tablespoon of water; use to brush lattice strips, not edge. On
lowest shelf of oven, bake 35-40 minutes, or until pastry is golden.
Cool. Serve slightly warm.
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