French Apple Pie
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INGREDIENTS 1 (10 or 11-ounce) package piecrust mix or pastry for 2-crust pie
CREAM FILLING
1/3 cup sugar
2 tablespoons flour
1 cup milk
3 egg yolks
1 tablespoon butter or margarine
1/2 teaspoon vanilla extract2 pounds tart apples
1 tablespoon lemon juice
2 tablespoons butter or margarine
2 tablespoons sugar3/4 cup apricot preserves
1 egg yolkPrepare piecrust mix as package directs. Form into a ball. On a lightly floured pastry cloth, with a rolling pin covered with a stockinette, roll 2/3 of the pastry to form a 12-inch circle. Use to line a 9-inch pie plate; refrigerate with rest of the pastry.
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, about 1 minute.
In bowl, beat 3 egg yolks slightly. Beat some of the hot mixture into the yolks. Pour back into the saucepan, stirring. Add 1 tablespoon butter and the vanilla. Turn into bowl to cool.
Core, pare and slice the apples; sprinkle with lemon juice. In skillet, heat butter with the sugar and nutmeg. Add the apples; sauté, stirring occasionally. Cook until almost tender, about 5 minutes. Remove from the heat.
Melt apricot preserves. Preheat oven to 425 degrees.
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-inch wide. Slightly moisten rim of pie shell with cold water. Arrange 6 pastry strips across the filling; press edges to rim of pie shell, trim the ends, if necessary. Arrange rest of strips at right angle to the first strips, to form lattice. Bring overhang of pastry up over ends of strips; crimp edge. Mix egg yolk with 1 tablespoon water; brush on lattice, not edge.
Bake 40 minutes, or until golden.
Makes 8 servings