MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: French Apple Pie
 Categories: Pies, Pastry, Fruits, Citrus
      Yield: 6 Servings
 
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    1/3 c  Sugar
      2 tb Flour
      1 c  Milk
      3 lg Egg yolks
      1 tb Butter
    1/2 ts Vanilla extract
      2 lb Tart cooking apples
      1 tb Lemon juice
      2 tb Butter
      2 tb Sugar
      1 ds Nutmeg
    3/4 c  Apricot preserves
      1 lg Egg yolk
 
  Prepare crust and roll out 2/3rds of the pastry to form a 12"
  circle. Use to line a 9" 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 tb
  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.
  
  Set oven @ 425°F/220°C.
  
  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" 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 1 tb 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.
  
  Posted to Recipes-R-Us and Fabfood 7/99
 
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