What could be prettier than a lattice-top French Apple Pie? Or tastier than a French Apple Pie with Custard? Not much. Custard and a smidge of apricot preserves are the secret to this apple pie that is richer and creamier than your standard apple pie recipe. Pretty and decadent.
3.Combine 1/3 cup sugar and 2 tablespoons flour in a saucepan and mix well. Turn heat to medium and stir in milk. Bring to a boil, stirring. Reduce heat and simmer, stirring, until thickened, about 1 minute.
4.In a separate bowl, beat 3 of the egg yolks. Add a few tablespoons of the hot mixture into the egg yolks and beat to temper.
5.Then pour egg yolks into saucepan, stirring continuously. Cook about 1 minute. Add 1 tablespoon of butter and the vanilla. Turn off heat and turn into a bowl to cool.
6.Core, pare, and slice the apples. Sprinkle with lemon juice.
7.In a skillet, heat remaining 2 tablespoons butter with the remaining 2 tablespoons of sugar and the spices. Add apples and sauté until tender, about 5 minutes. Remove from heat.
8.Heat apricot preserves in a small saucepan on medium heat until warmed, about 2 minutes. This will thin the mixture and make it easier to spread.
9.To assemble the pie: Roll out half of the pie crust and place in pie pan. Spread custard filling evenly over the bottom, then top with apples, and then the warmed apricot preserves.
10.Roll out the 2nd half of the pie crust and cut into 12 strips, approx. 1/2” wide. Slightly moisten rim of pie shell with cold water. Arrange six strips across the pie and press to rim of shell.
11.Then arrange (weave if you like) the remaining strips in the opposite direction to form a lattice. Tuck and trim edges and then crimp edges.
12.Mix remaining egg yolk with 1 tablespoon water. Brush lightly on lattice strips, but NOT the edge of the pie crust.
13.Bake in preheated oven until golden brown – check at 35 minutes.
14.Serve warm and enjoy!
2 prepared 9-inch deep-dish pie crusts (or your favorite homemade crust)