Pastry for 2 crust pie

CREAM FILLING:

1/3 c. sugar
2 tbsp. flour
1 c. milk
3 egg yolks
1 tbsp. butter
1/2 tsp. vanilla extract
2 lbs. tart apples
1 tbsp. lemon juice
2 tbsp. butter
2 tbsp. sugar
Dash of nutmeg
3/4 c. apricot preserves
1 egg yolk

To make Filling: In small saucepan, combine 1/3 cup sugar and 2 tablespoons flour; mix well. Stir in 1 cup milk. Bring to boiling, stirring. Reduce heat; simmer, stirring, until slightly thickened (about 1 minute). In bowl, beat 3 egg yolks slightly. Beat some of the hot mixture into yolks. Pour yolk mixture into saucepan, stirring. Add 1 tablespoon butter and 1/2 teaspoon vanilla. Turn mixture into bowl to cool.

Core, pare, and slice apples; sprinkle with 1 tablespoon lemon juice. In skillet, heat 2 tablespoons butter with 2 tablespoons sugar and a dash of nutmeg. Add the apples; saute, stirring occasionally. Cook until tender, about 5 minutes. Remove from heat. Melt 3/4 cup apricot preserves. Preheat oven to 425 degrees. Turn filling into pie shell, spreading evenly. Arrange apple slices on top, mounding slightly in center. Spread with apricot preserves.

To form lattice top for pie: With knife or pastry wheel, cut rolled out top crust into 12 strips, 1/2 inch wide. Slightly moisten rim of pie shell with cold water. Arrange 6 strips across the filling; press ends to rim of pie shell. Trim ends if necessary. Arrange other 6 strips at right angle to the first strips. Bring overhang of the pastry up over ends of strips. Crimp edge. Mix 1 egg yolk with 1 tablespoon water. Brush on lattice, not on edge. Bake 40 minutes or until golden brown. Serve warm. Serves 8.