McCALL'S French Apple Pie
1 pkg (10 or 11 oz.) piecrust mix
or pastry for 2 crust pie

Cream filling:
1/3 cup sugar
2 tablespoons flour
1 cup milk
3 egg yolks
1 tbsp butter or margarine
1/2 tsp vanilla extract


2 lb. tart cooking apples
1 tbsp. limon juice
2 tbsp. butter or margarine
2 tbsp. sugar
dash nutmeg
3/4 cup apricot preserves
1 egg yolk

1. prepare piecrust mix as package directs. Form into a ball. On a lightly foured pastry cloth, with a rolling pin covered with a stockinette, roll 2/3 of the pastry to form a 12 inch circle. Use to line a 9 inch pie plate; refrigerate with rest of the pastry
2. Make filling: 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-1 min. In bowl, beat 3 egg yolks slightly. Beat some of hot mixture into yolks.
3. Pour back into saucepan, stirring. Add 1 tbsp. butter and the vanilla. Turn into bowl to cool. Core, pare and slice the apples; sprinkle with lemon juice. In skillet, heat the butter with the sugar and nutmeg. Add the apples; saute, stirring occasionally.
4. Cook until almost tender-about 5 min. Remove from heat. Melt apricot preserves. Preheat oven to 425. Turn filling into pie shell, spreading evenly. Arrange the apple slices on top, mounding slightly in center. Spread with apricot preserves.
5. Roll out rest of pastry to form a 10 inch circle. With knife or pastry wheel, cut into 12 strips, 1/2 inch wide. Slightly moisten rim of pie shell with cold water. Arrange six pastry strips across the filling; press ends to rim of pie shell; trim the ends, if necessary.
6. Arrange rest of strips at right angle to the first strips, to form lattice. Bring overhang of the pastry up over ends of strips; crimp edge. Mix egg yolk with 1 tbsp. water; brush on lattice, not edge. Bake 40 min, or until golden. Serve warm. serves 8. Enjoy