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Recipe Tags: Weeknight Time To Make Course Main Ingredient Preparation Occasion Pies And Tarts Desserts Fruit Oven Fall Winter Pies Dietary Seasonal Comfort Food Apples Taste Mood Equipment 4 Hours Or Less

Apple Pie The French Way

I found this recipe in an old

Steps

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 .

Ingredients

pastry for double-crust pie, sugar, flour, milk, egg yolks, butter, vanilla extract, tart cooking apples, lemon juice, ground nutmeg, apricot preserves, egg yolk