Apple Pie, The French Way

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!)

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 1  pastry for double-crust pie

• Custard

• 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

• Apple filling

• 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

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.