Apple Pie, The French Way

Recipe by Boxerwing
READY IN: 1hr 30mins




  • 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.