French Apple Pie



INGREDIENTS:

1/3 c  sugar 

2 tb Flour

1 c  milk

3 Egg yolks

1 tb butter or margarine

1/2 ts vanilla extract

2 lb Tart cooking apples

1 tb Lemon juice

2 tb butter or margarine

2 tb sugar 

Dash of nutmeg

3/4 c  Apricot preserves

1 Egg yolk

DIRECTIONS:

1. 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  

2. 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 

3. 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.



French Apple Pie