French Apple Pie

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.