Title: French Apple Pie
Categories: Pies, Pastry, Fruits, Citrus
Yield: 6 Servings
MMMMM--------------------------FILLING-------------------------------
1/3 c Sugar
2 tb Flour
1 c Milk
3 lg Egg yolks
1 tb Butter
1/2 ts Vanilla extract
2 lb Tart cooking apples
1 tb Lemon juice
2 tb Butter
2 tb Sugar
1 ds Nutmeg
3/4 c Apricot preserves
1 lg Egg yolk
Prepare crust and roll out 2/3rds of the pastry to form a 12"
circle. Use to line a 9" 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 tb
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.
Set oven @ 425°F/220°C.
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" circle. With knife or pastry
wheel, cut into 12 strips 1/2" wide. Slightly moisten rim of pie
shell with cold water.
Arrange 6 strips 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 1 tb of water;
use to brush lattice strips, not edge.
On lowest shelf of oven, bake 35-40 minutes, or until pastry is
golden. Cool.
