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1
Have the pie crust dough ready.
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2
Roll out 2/3 of the pastry to form a 12 inch circle and line a 9 inch pie plate with it.
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3
Refrigerate with remaining pastry.
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4
To make custard: In a small saucepan, combine 1/3 cup sugar and the flour; mix well.
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5
Stir in milk.
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6
bring to a boil, stirring; reduce heat; simmer, stirring until slightly thickened, approx.
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7
1 min.
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8
or so.
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9
In a bowl, beat 3 egg yolks slightly.
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10
Beat some of the hot mixture into yolks.
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11
Pour back into the saucepan, stirring.
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12
Add 1 tablespoon butter and the vanilla.
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13
Turn into a bowl to cool.
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14
Apple filling: Core, pare and slice the apples, sprinkle with lemon juice.
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15
In a skillet, heat the butter with the sugar and nutmeg.
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16
Add the apples; saute, stirring occasionally.
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17
Cook until almost tender- about 5 minutes.
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18
Remove from heat.
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19
Melt apricot preserves in a little saucepan and set aside.
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20
Preheat oven to 425F.
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21
Assembly: Pour the custard into the pie shell, spreading evenly.
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22
Arrange the apple slices on top, mounding slightly in the center and only adding a little of the juices released from cooking them.
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23
Spread with the melted apricot preserves.
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24
Roll out the rest of the pastry dough to make a 10 inch circle.
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25
Cut into 12 strips, 1/2 inch wide.
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26
Moisten the edge of the pastry shell with a little water.
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27
Arrange six pastry strips across the filling; press ends to rim of pie shell; trim ends if necessary.
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28
Arrange rest of strips at a right angle to the first strips, to form a lattice.
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29
Bring overhang of the pastry up over ends of strips; crimp edge.
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30
Mix egg yolk with 1 tablespoon of water and brush on pastry.
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31
Bake 40 minutes, or until golden.
