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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!)
- 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
- 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.