APPLE PIE, THE FRENCH WAY

Apple Pie, The French Way image

I found this recipe in an old "McCall's Cooking School " magazine from the 1970's. I have made it quite a few times, and although it is more time consuming than a simple apple pie, it is quite scrumptious, and I feel it is worth the extra time. Be sure to serve it within a day of making; any longer than that and the custard starts getting absorbed and disappears (although it is still good!)

Provided by Boxerwing

Categories Pie

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 pastry for double-crust pie
1/3 cup sugar
2 tablespoons flour
1 cup milk
3 egg yolks
1 tablespoon butter or 1 tablespoon margarine
1/2 teaspoon vanilla extract
2 lbs tart cooking apples
1 tablespoon lemon juice
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons sugar
1 dash ground nutmeg
3/4 apricot preserves
1 egg yolk

Steps:

Have the pie crust dough ready.
Roll out 2/3 of the pastry to form a 12 inch circle and line a 9 inch pie plate with it.
Refrigerate with remaining pastry.
To make custard: In a small saucepan, combine 1/3 cup sugar and the flour; mix well.
Stir in milk.
bring to a boil, stirring; reduce heat; simmer, stirring until slightly thickened, approx.
1 min.
or so.
In a bowl, beat 3 egg yolks slightly.
Beat some of the hot mixture into yolks.
Pour back into the saucepan, stirring.
Add 1 tablespoon butter and the vanilla.
Turn into a bowl to cool.
Apple filling: Core, pare and slice the apples, sprinkle with lemon juice.
In a skillet, heat the butter with the sugar and nutmeg.
Add the apples; saute, stirring occasionally.
Cook until almost tender- about 5 minutes.
Remove from heat.
Melt apricot preserves in a little saucepan and set aside.
Preheat oven to 425F.
Assembly: Pour the custard into the pie shell, spreading evenly.
Arrange the apple slices on top, mounding slightly in the center and only adding a little of the juices released from cooking them.
Spread with the melted apricot preserves.
Roll out the rest of the pastry dough to make a 10 inch circle.
Cut into 12 strips, 1/2 inch wide.
Moisten the edge of the pastry shell with a little water.
Arrange six pastry strips across the filling; press ends to rim of pie shell; trim ends if necessary.
Arrange rest of strips at a right angle to the first strips, to form a lattice.
Bring overhang of the pastry up over ends of strips; crimp edge.
Mix egg yolk with 1 tablespoon of water and brush on pastry.
Bake 40 minutes, or until golden.