French Apple Pie With Apricots

French Apple Pie With Apricots
French Apple Pie With Apricots

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Pastry for a 9 inch double crust pie

  • 1/3

    C. plus 2 T. sugar, divided

  • 2

    T. flour

  • 1

    C. milk

  • 4

    egg yolks, divided

  • 3

    T. butter, divided

  • 1/2

    t. vanilla extract

  • 2

    lbs. tart cooking apples

  • 1

    T. lemon juice

  • Dash of cinnamon and ground nutmeg

  • 1/2

    C. apricot preserves, warmed

Directions

Prepare pie pastry using your favorite recipe. Preheat oven to 425 degrees. To make custard filling: combine 1/3 C. sugar and the flour in a saucepan; mix well. Turn heat to medium and stir in milk. Bring to a boil, stirring. Reduce heat and simmer, stirring, until thickened, about 1 minute. In a separate bowl, beat 3 egg yolks. Beat a few Tablespoons of the hot mixture into the egg yolks. Then pour the egg yolks into a saucepan, stirring continuously. Cook about 1 minute. Add 1 T. butter and the vanilla. Turn off the heat and allow mixture to cool. Core, pare, and slice the apples. Sprinkle with lemon juice. In a skillet, heat remaining 2 T. butter with remaining 2 T. sugar and the spices. Add apples and saute until tender, about 5 minutes, stirring occasionally. Remove from the heat. Roll out 1/2 of the pastry and fit into pie pan. Spread custard filling evenly over the bottom, then top with apple mixture and finally with an even layer of the warm apricot preserves. Roll out the remaining pastry, cut into strips, and form a lattice on the top of the pie. Mix remaining egg yolk and 1 T. water. Brush lattice strips but not the edge of the pie crust. Bake in preheated oven 40 minutes or until golden brown

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