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Not just any Apple Pie

French Apple Pie
Pastry for 2-crust pie

Cream Filling

1/3 c. sugar
2 Tbsp.  all purpose flour
1 c. whole milk
3 egg yolks
1 Tbsp. butter, unsalted                   
1/2 tsp. vanilla
2 lbs. Granny Smith apples
1 Tbsp. lemon juice
2 Tbsp. butter
2 Tbsp. butter
2 Tbsp. sugar
Dash of nutmeg, freshly grated, if possible
3/4 apricot preserves
1 egg yolk
Prepare crust and roll out 2/3rds of the pastry to form a 12 ” circle.
Line a 9″ pie plate. refrigerate with the rest of the pastry which has been wrapped
in plastic wrap.
Make the filling: In a a small saucepan, combine 1/3 c. sugar and the flour. Mix well.
Stir in milk. Bring to boiling, stirring. Reduce heat, simmer stirring until slightly thickened, about 1 minute.
In a separate bowl, beat 3 egg yolks, slightly. Temper by beating in a little of the hot mixture.
You do not want to have scrambled eggs. Pour back into saucepan, beating as you are pouring to mix well.
Stir in 1 Tbsp. of butter and the vanilla.
Put into a bowl to cool. Place a piece of wax paper or plastic wrap on top of mixture to prevent getting a skin on top.
Meanwhile core, pare and slice apples. Put into a bowl and coat with lemon juice to prevent them
from turning brown.
In a medium skillet, heat butter with sugar and nutmeg. Add apples slices, saute, stirring occasionally until
partially cooked- about 5 minutes or so. Remove form heat
Heat preserves just until melted.
Preheat oven to 425F
Turn filling into pie shell, spreading evenly. Arrange slices , mounding in center. Spread with apricot preserves.
Roll out the rest of the pastry to form 10″ circle. With a knife, cut into 12 strips 1/2″ wide. Moisten the rim of the
pie shell with water. Arrange 6 strips acrpss filling and press ends to the rim of the pie shell.
Arrange the rest of the strips at right angle to first strips to form a lattice.
Bring the excess of bottom pastry up over the ends of the strips. Crimp edges.
Bake 35-40 minutes or until pastry is golden brown.
Cool and serve slightly warm.

I got this recipe out of McCall’s magazine about 35 – 40 yrs ago from the pages of the McCall’s Cooking School and have made it a number of times since.


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