1 hr 30 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!)
My Private Note
Units: US | Metric
- 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
- 1Have the pie crust dough ready.
- 2Roll out 2/3 of the pastry to form a 12 inch circle and line a 9 inch pie plate with it.
- 3Refrigerate with remaining pastry.
- 4To make custard: In a small saucepan, combine 1/3 cup sugar and the flour; mix well.
- 5Stir in milk.
- 6bring to a boil, stirring; reduce heat; simmer, stirring until slightly thickened, approx.
- 71 min.
- 8or so.
- 9In a bowl, beat 3 egg yolks slightly.
- 10Beat some of the hot mixture into yolks.
- 11Pour back into the saucepan, stirring.
- 12Add 1 tablespoon butter and the vanilla.
- 13Turn into a bowl to cool.
- 14Apple filling: Core, pare and slice the apples, sprinkle with lemon juice.
- 15In a skillet, heat the butter with the sugar and nutmeg.
- 16Add the apples; saute, stirring occasionally.
- 17Cook until almost tender- about 5 minutes.
- 18Remove from heat.
- 19Melt apricot preserves in a little saucepan and set aside.
- 20Preheat oven to 425F.
- 21Assembly: Pour the custard into the pie shell, spreading evenly.
- 22Arrange the apple slices on top, mounding slightly in the center and only adding a little of the juices released from cooking them.
- 23Spread with the melted apricot preserves.
- 24Roll out the rest of the pastry dough to make a 10 inch circle.
- 25Cut into 12 strips, 1/2 inch wide.
- 26Moisten the edge of the pastry shell with a little water.
- 27Arrange six pastry strips across the filling; press ends to rim of pie shell; trim ends if necessary.
- 28Arrange rest of strips at a right angle to the first strips, to form a lattice.
- 29Bring overhang of the pastry up over ends of strips; crimp edge.
- 30Mix egg yolk with 1 tablespoon of water and brush on pastry.
- 31Bake 40 minutes, or until golden.
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Nutritional Facts for Apple Pie, The French Way
Serving Size: 1 (290 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 575.1
- Calories from Fat 279
- Total Fat 31.0 g
- Saturated Fat 10.7 g
- Cholesterol 146.8 mg
- Sodium 392.5 mg
- Total Carbohydrate 69.2 g
- Dietary Fiber 4.7 g
- Sugars 31.2 g
- Protein 7.5 g
The following items or measurements are not included: