---------- Recipe via Meal-Master (tm) v8.02
  
       Title: FRENCH APPLE PIE
  Categories: Pies
       Yield: 8 servings
  
 ----------------------------------FILLING----------------------------------
     1/3 c  Sugar
       2 tb Flour
       1 c  Milk
       3    Egg yolks
       1 tb Butter or margarine
     1/2 ts Vanilla extract
       2 lb Tart cooking apples
       1 tb Lemon juice
       2 tb Butter or margarine
       2 tb Sugar
            Dash of nutmeg
     3/4 c  Apricot preserves
       1    Egg yolk
  
   Prepare crust and roll out 2/3rds of the pastry to form a 12 inch circle.
   Use to line a 9 inch pie plate; refrigerate with rest of pastry. Make
   filling: In small saucepan combine 1/3 cup sugar and the flour; mix well.
   Stir in milk.  Bring to boiling, stirring; reduce heat; simmer, stirring
   until slightly thickened - 1 minute. In a small bowl, beat 3 egg yolks
   slightly.  Beat in a little of hot mixture; pour back into saucepan,
   beating to mix well.  Stir in 1 tablespoon butter and the vanilla. Turn
   into bowl to cool. Core, pare, and slice apples; sprinkle with lemon juice.
   In medium skillet, heat butter with sugar and nutmeg.  Add apple slices;
   saute, stirring occasionally, until partially cooked - about 5 minutes.
   Remove from heat.  Heat apricot preserves just until melted. Preheat oven
   to 425F. Turn filling into pie shell, spreading evenly. Arrange apple
   slices on top, mounding slightly in center. Spread with apricot preserves.
   Roll out rest of pastry to form a 10-inch circle.  With knife or pastry
   wheel, cut into 12 strips 1/2″ wide. Slightly moisten rim of pie shell with
   cold water.  Arrange 6 stips across filling; press ends to rim of pie
   shell, trimming off ends if necessary. Arrange rest of strips at right
   angle to first strips, to form a lattice. Bring overhang of pastry up over
   ends of strips; crimp edge. Mix yolk with a tablespoon of water; use to
   brush lattice strips, not edge. On lowest shelf of oven, bake 35-40
   minutes, or until pastry is golden. Cool. Serve slightly warm.
  
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