1 (11 oz.) pkg. pie crust mix
2 1/2 lbs. tart cooking apples
3/4 c. sugar
1 tsp. ground cinnamon
4 egg yolks
1/2 c. heavy cream

Make pastry as packaged label directs for a 9-inch pie shell. On lightly floured surface, roll out into an 11-inch circle. Use to line a 9-inch pie plate. Fold under edge of crust and press into an upright rim, about 1 inch high to make a substantial edge. Flute decoratively. Refrigerate.

Preheat oven to 350 degrees. Pare and core apples; slice into eighths. Arrange apple slices in pie shell in an attractive pattern. Sprinkle with 1/2 cup sugar combined with the cinnamon. Bake 30 minutes.

Meanwhile, in small bowl, beat together egg yolks, cream and remaining 1/4 cup sugar. Remove pie from oven. Pour egg yolk mixture over the apple; return to oven. Bake 35 minutes or until apple is tender and topping turns golden brown. Serve slightly warm. Makes 8 servings.