Apple Pie, The French Way

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Total Time
1hr 30mins
Prep
50 mins
Cook
40 mins

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!)

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Ingredients

Nutrition

Directions

  1. Have the pie crust dough ready.
  2. Roll out 2/3 of the pastry to form a 12 inch circle and line a 9 inch pie plate with it.
  3. Refrigerate with remaining pastry.
  4. To make custard: In a small saucepan, combine 1/3 cup sugar and the flour; mix well.
  5. Stir in milk.
  6. bring to a boil, stirring; reduce heat; simmer, stirring until slightly thickened, approx.
  7. 1 min.
  8. or so.
  9. In a bowl, beat 3 egg yolks slightly.
  10. Beat some of the hot mixture into yolks.
  11. Pour back into the saucepan, stirring.
  12. Add 1 tablespoon butter and the vanilla.
  13. Turn into a bowl to cool.
  14. Apple filling: Core, pare and slice the apples, sprinkle with lemon juice.
  15. In a skillet, heat the butter with the sugar and nutmeg.
  16. Add the apples; saute, stirring occasionally.
  17. Cook until almost tender- about 5 minutes.
  18. Remove from heat.
  19. Melt apricot preserves in a little saucepan and set aside.
  20. Preheat oven to 425F.
  21. Assembly: Pour the custard into the pie shell, spreading evenly.
  22. Arrange the apple slices on top, mounding slightly in the center and only adding a little of the juices released from cooking them.
  23. Spread with the melted apricot preserves.
  24. Roll out the rest of the pastry dough to make a 10 inch circle.
  25. Cut into 12 strips, 1/2 inch wide.
  26. Moisten the edge of the pastry shell with a little water.
  27. Arrange six pastry strips across the filling; press ends to rim of pie shell; trim ends if necessary.
  28. Arrange rest of strips at a right angle to the first strips, to form a lattice.
  29. Bring overhang of the pastry up over ends of strips; crimp edge.
  30. Mix egg yolk with 1 tablespoon of water and brush on pastry.
  31. Bake 40 minutes, or until golden.