MMMMM----- Recipe via Meal-Master (tm) v8.06

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
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
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.

Set oven @ 425ºF/220ºC.

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 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.

From: http://www.recipesource.com

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