Prep time: 30 mins Cook time: 35-40 mins Serves: 8
29-inchpie crustsprepared, or your own recipe
1/3cup+ 2 tablespoons sugardivided
2poundstart cooking applesI use Cortland apples
1/2teaspoonorganic ground cinnamon
1/4teaspoonorganic ground nutmeg
Prepare pie pastry. Set aside.
Preheat oven to 425°.
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.
In a separate bowl, beat 3 of the egg yolks. Then, beat in a few tablespoons of the hot mixture in to the egg yolks to temper. 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 in to a bowl to cool.
Core, pare, and slice the apples. Sprinkle with lemon juice. 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, stirring occasionally. Remove from heat.
Heat 1/2 cup of apricot preserves in a saucepan on medium heat until warmed, about 2 minutes. This will thin the mixture and make it easier to spread.
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.
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. Then arrange the remaining strips in the opposite direction to form a lattice. Tuck and trim edges and then crimp edges.
Mix remaining egg yolk with 1 tablespoon water. Brush lightly on lattice strips, but NOT the edge of the pie crust.
Bake in preheated oven until golden brown – check at 35 minutes.