McCall’s French Apple Pie
June 24, 2015
Categories: Comfort Food, Desserts, Dairy, Fruit, Apple, Apricot, French, Kid Pleaser, Entertaining, Fall/Autumn, Father's Day, July 4th, Labor Day, Ladies Luncheon, Mother's Day, Potluck, Summer, Winter, Oven Bake, Vegetarian, Pies, Kosher Dairy more
- CREAM FILLING
- Serving Size: 1 (371.8 g)
- Calories 655.9
- Total Fat - 40.4 g
- Saturated Fat - 16.3 g
- Cholesterol - 1368.8 mg
- Sodium - 153.5 mg
- Total Carbohydrate - 58.2 g
- Dietary Fiber - 2.8 g
- Sugars - 43.8 g
- Protein - 21.9 g
- Calcium - 220.3 mg
- Iron - 3.7 mg
- Vitamin C - 7.2 mg
- Thiamin - 0.3 mg
Step by Step Method
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, about 1 minute.
In a bowl, beat 3 egg yolks slightly.
Beat some of the hot mixture into the yolks. Pour back into the saucepan, stirring.
Add 1 tablespoon butter and the vanilla.
Turn into bowl to cool.
FOR THE PIE
Core, pare and slice the apples; sprinkle with lemon juice.
In skillet, heat butter with the sugar and nutmeg.
Add the apples; sauté, stirring occasionally.
Cook until almost tender, about 5 minutes. Remove from the heat.
Melt apricot preserves.
Preheat oven to 425 degrees.
Turn filling into pie shell; spreading evenly.
Arrange apple slices on top, mounding slightly in center.
Spread with apricot preserves.
With 1 pie crust, With knife or pastry wheel, cut into 12 strips,
Slightly moisten rim of pie shell with cold water.
Arrange 6 pastry strips across the filling;
Press edges to rim of pie shell, trim the ends, if necessary.
Arrange rest of strips at right angle to the first strips, to form lattice.
Bring overhang of pastry up over ends of strips; crimp edge. Mix egg yolk with 1 tablespoon water; brush on lattice,
Bake 40 minutes, or until golden.
Tips & Variations
No special items needed.