• 12/9 Apple Pie Day - 3

    From Dave Drum@1:18/200 to All on Fri Dec 8 16:07:50 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: French Apple Pie
    Categories: Pies, Pastry, Fruits, Citrus
    Yield: 6 Servings

    1/3 c Sugar
    2 tb Flour
    1 c Milk
    3 lg Egg yolks
    1 tb Butter
    1/2 ts Vanilla extract
    2 lb Tart cooking apples
    1 tb Lemon juice
    2 tb Butter
    2 tb Sugar
    ds Nutmeg
    3/4 c Apricot preserves
    1 lg Egg yolk

    Prepare crust and roll out 2/3rds of the pastry to form a 12
    inch circle. Use to line a 9 inch pie plate; refrigerate
    with rest of pastry.

    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 minute. In a small bowl, beat 3 egg yolks
    slightly. Beat in a little of hot mixture; pour back into
    saucepan, beating to mix well. Stir in 1 tablespoon butter
    and the vanilla. Turn into bowl to cool.

    Core, pare, and slice apples; sprinkle with lemon juice. In
    medium skillet, heat butter with sugar and nutmeg. Add apple
    slices; saute, stirring occasionally, until partially cooked
    ~ about 5 minutes. Remove from heat. Heat apricot preserves
    just until melted.

    Set oven @ 425ºF/220ºC.

    Turn filling into pie shell, spreading evenly. Arrange apple
    slices on top, mounding slightly in center. Spread with
    apricot preserves.

    Roll out rest of pastry to form a 10-inch circle. With knife
    or pastry wheel, cut into 12 strips 1/2" wide. Slightly
    moisten rim of pie shell with cold water.

    Arrange 6 strips across filling; press ends to rim of pie
    shell, trimming off ends if necessary. Arrange rest of
    strips at right angle to first strips, to form a lattice.
    Bring overhang of pastry up over ends of strips; crimp edge.
    Mix yolk with a tablespoon of water; use to brush lattice
    strips, not edge.

    On lowest shelf of oven, bake 35-40 minutes, or until pastry
    is golden. Cool.

    Serve slightly warm.

    From: http://www.recipesource.com

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