Best French Apple Pie

Best French Apple Pie

Best French Apple Pie

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Time to make:
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Calories per Servings:
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1/2 tsp vanilla extract
1/3 cup sugar
3/4 cup apricot preserves
1 egg yolk
1 cup milk
1 pie pastry dough (enough for 2 crusts)
1 tbsp butter or margarine
1 tbsp lemon juice
2 tbsp flour
2 lb tart cooking apples
2 tbsp butter or margarine
2 tbsp sugar
3 egg yolks
dash of nutmeg


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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