French apple pie

 
                              French Apple Pie
 
 Recipe By     : ChiliDog
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies                             Fried Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/3  cup           Sugar
    2      tablespoons   Flour
    1      cup           Milk
    3      Large         Egg yolks
    1      tablespoon    Butter or margarine
      1/2  teaspoon      Vanilla extract
    2      pounds        Tart cooking apples
    1      tablespoon    Lemon juice
    2      tablespoons   Butter or margarine
    2      tablespoons   Sugar
    1      dash          nutmeg
      3/4  cup           Apricot preserves
    1      large         Egg yolk
 
 Prepare crust and roll out two thirds 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 
 centre 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 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 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.
 
 Converted by MC_Buster.
 
 
 
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 NOTES : Posted to Recipes-R-Us and Fabfood 7/99