French Apple Pie
Yield
1 piePrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| ⅓ | cup |
sugar
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
milk
|
|
| 3 | each |
egg yolks
|
*
|
| 1 | tablespoon |
butter
or margarine |
|
| ½ | teaspoon |
vanilla extract
|
|
| 2 | pounds |
Granny Smith apples
tart |
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | tablespoons |
butter
or margarine |
|
| 2 | tablespoons |
sugar
|
|
| 1 | dash |
nutmeg
|
*
|
| ¾ | cup |
apricot preserves (jam)
|
*
|
| 1 | each |
egg yolks
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 79 | ml |
sugar
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 237 | ml |
milk
|
|
| 3 | each |
egg yolks
|
*
|
| 15 | ml |
butter
or margarine |
|
| 2.5 | ml |
vanilla extract
|
|
| 907.2 | g |
Granny Smith apples
tart |
|
| 15 | ml |
lemon juice
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 3E+1 | ml |
sugar
|
|
| 1 | dash |
nutmeg
|
*
|
| 177 | ml |
apricot preserves (jam)
|
*
|
| 1 | each |
egg yolks
|
*
|
Directions
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 ⅓ 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; sauté, stirring occasionally, until partially cooked - about 5 minutes.
Remove from heat.
Heat apricot preserves just until melted.
Preheat oven to 425℉ (220℃).
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 ½ inch wide. Slightly moisten rim of pie shell with cold water. Arrange 6 stips 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.
