Pastry for a 2-crust pie
1/3 cup sugar
2 tbsp flour
1 cup milk
3 egg yolks
1 tbsp butter
1/2 tsp vanilla extract
2 lb tart cooking apples
1 tbsp lemon juice
2 tbsp butter
2 tbsp sugar
dash of nutmeg
3/4 cup apricot preserves
1 egg yolk
1 tbsp water
Line a 9-inch pie plate with pastry. Place in the refrigerator along with the pastry for the top.
To make the cream filling:
In a small saucepan combine the sugar and flour; mix well. Stir in the milk. Bring mixture to a boil, stirring constantly. Reduce the heat and simmer, still stirring, until slightly thickened - about a minute.
In a bowl, beat the egg yolks slightly with a wire whisk. Beat a little of the hot mixture into the yolks then pour back into the saucepan, continuously stirring. Add the butter and vanilla. Pour into bowl to cool.
To make the apple filling:
Core, peel, and slice apples; sprinkle with the lemon juice.
In a skillet, heat the butter with the sugar and nutmeg. Add the apples and saute, stirring occasionally. Cook until apples are almost tender, about 5 minutes. Remove from the heat.
Melt the preserves.
Preheat oven to 425 degrees.
Remove pie shell and remaining dough from refrigerator.
Pour the cream filling evenly into the chilled pie shell. Arrange the apple filling over the top of the cream filling; mound slightly in center. Spread the preserves over the apples.
Roll out remaining pastry to form a 10-inch circle. Cut the circle into 12 strips, 1/2-inch wide.
Slightly moisten the rim of the pie shell with cold water. Arrange 6 of the pastry strips across the pie; press ends to rim of pie shell and press down. Trim edges if needed.
Arrange the remaining 6 strips across the pie in the other direction just as before. Bring any overhanging pastry from the bottom up over the edges of the strips. Crimp edges to form a decorative edge.
Mix the egg yolk with the water; brush over the lattice.
Bake pie at 425 degrees for 40 minutes or until the crust is a golden brown.
Delicious served warm.