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French Apple Pie
* Exported from MasterCook *
French Apple Pie
Recipe By : ChiliDog
Serving Size : 1 Preparation Time :0:00
Categories : Pies Fried Pies
Amount Measure Ingredient -- Preparation Method
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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
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