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1
Prepare crust and roll out 23 of the pastry to form a 12 inch circle and line a 9 inch pie plate.
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2
Refrigerate with the rest of the pastry which has been wrapped in plastic wrap.
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3
Make the filling: In a a small saucepan, combine 13 cup sugar and the flour.
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4
Mix well.
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5
Stir in milk.
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6
Bring to boiling, stirring.
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7
Reduce heat, simmer stirring until slightly thickened, about 1 minute.
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8
In a separate bowl, beat 3 egg yolks, slightly.
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9
Temper by beating in a little of the hot mixture.
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10
You do not want to have scrambled eggs.
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11
Pour back into saucepan, beating as you are pouring to mix well.
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12
Stir in 1 tablespoon of butter and the vanilla.
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13
Transfer into a bowl to cool.
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14
Place a piece of wax paper or plastic wrap on top of mixture to prevent getting a skin on top.
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15
Meanwhile core, pare and slice apples.
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16
Put into a bowl and coat with lemon juice to prevent them from turning brown.
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17
In a medium skillet, heat butter with sugar and nutmeg.
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18
Add apples slices, saute, stirring occasionally until partially cooked, about 5 minutes or so.
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19
Remove form heat.
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20
Preheat oven to 425 degrees F. Heat apricot preserves just until melted.
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21
Turn filling into pie shell, spreading evenly.
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22
Arrange slices, mounding in center.
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23
Spread with apricot preserves.
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24
Roll out the rest of the pastry to form a 10 inch circle.
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25
With a knife, cut into 12 strips 1/2 inch wide.
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26
Moisten the rim of the pie shell with water.
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27
Arrange 6 strips across filling and press ends to the rim of the pie shell.
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28
Arrange the rest of the strips at right angle to first strips to form a lattice.
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29
Bring the excess of bottom pastry up over the ends of the strips.
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30
Crimp edges.
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31
Bake 35 to 40 minutes or until pastry is golden brown.
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32
Cool and serve slightly warm.
