McCall’s French Apple Pie

Step 1: In small saucepan, combine 1/3 cup sugar and the flour; mix well.

Step 2: Stir in milk. Bring to boiling, stirring; reduce heat, simmer, stirring, until slightly thickened, about 1 minute.

Step 3: In a bowl, beat 3 egg yolks slightly.

Step 4: Beat some of the hot mixture into the yolks. Pour back into the saucepan, stirring.

Step 5: Add 1 tablespoon butter and the vanilla.

Step 6: Turn into bowl to cool.

FOR THE PIE

Step 7: Core, pare and slice the apples; sprinkle with lemon juice.

Step 8: In skillet, heat butter with the sugar and nutmeg.

Step 9: Add the apples; sauté, stirring occasionally.

Step 10: Cook until almost tender, about 5 minutes. Remove from the heat.

Step 11: Melt apricot preserves.

Step 12: Preheat oven to 425 degrees.

Step 13: Turn filling into pie shell; spreading evenly.

Step 14: Arrange apple slices on top, mounding slightly in center.

Step 15: Spread with apricot preserves.

Step 16: With 1 pie crust, With knife or pastry wheel, cut into 12 strips,

Step 17: 1/2-inch wide.

Step 18: Slightly moisten rim of pie shell with cold water.

Step 19: Arrange 6 pastry strips across the filling;

Step 20: Press edges to rim of pie shell, trim the ends, if necessary.

Step 21: Arrange rest of strips at right angle to the first strips, to form lattice.

Step 22: Bring overhang of pastry up over ends of strips; crimp edge. Mix egg yolk with 1 tablespoon water; brush on lattice,

Step 23: Not edge.

Step 24: Bake 40 minutes, or until golden.