French Apple Pie
|Piecrust mix/Pastry||11 Ounce|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Milk||1 Cup (16 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Tart cooking apples||2 Pound|
|Lemon juice||1 Tablespoon|
|Apricot preserves||3⁄4 Cup (12 tbs)|
Prepare piecrust mix as package label directs.
Form into a ball.
On lightly floured pastry cloth, with a rolling pin covered with a stockinette, roll out two thirds 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 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 occa- sionally, until partially cooked—about 5 minutes.
Remove from heat.
Heat apricot preserves just un- til melted.
Preheat oven to 425F.
Turn filling into pie shell, spreading evenly.
Ar- range apple slices on top, mounding slightly in cen- ter.
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 strips across filling; press ends to rim of pie shell, trimming offends if necessary.
Arrange rest of strips at right angle to first strips, to form a lattice.
1Bring overhang of pastry up over ends of strips; crimp edge.
1Mix yolk with tablespoon water; use to brush lattice strips, not edge.
1On lowest shelf of oven, bake 35 to 40 minutes, or until pastry is golden.
Serve slightly warm.
Makes 8 servings.