Post by Sunflash The Axe on Jan 9, 2005 15:48:47 GMT -5
CREAM FILLING
1/3 cup sugar
2 tablesppons flour
1 cup milk
3 egg yolks
1 tablespoon butter or margearine
1/2 teaspoon vanilla extract
REST OF FILLING
2 pounds tart cooking apples
1 tablespoon lemon juice
2 tablespoons butter or margarine
2 tablespoons sugar
a dash of nutmeg
3/4 apricot preserves
1 egg yolk
1. Prepare crust as package directs, form into a ball. On a lightly floured pastry cloth with a rolling pin, covered with a stockinette, roll 2/3 of the pastry to form a 12 inch circle. Use to line a 9-inch pan, refridgerate with the rest of the pastry.
2.In a small saucepan combine the sugar and the flour under the heading
CREAM FILLING.
Mix it up, and add the milk. Stir it in, and heat the mixture, stir,bring to boiling, stir, then reduce heat. Stir intil slightly thickened, about 1 minute. In another bowl beat the egg yolks slightly. Beat some of the hot mixture into yolks.
3.Pour back into saucepan and stir. Add butter and the vanilla. Turninto bowl to spiffen. Core, pare and slice the apples. Sprinkle with lemon juice. In skillet heat the butter with sugar and nutmeg. Add the apples. Sautee, stirring occasionaly.
4.Cook until almost tender, about 5 minutes. Remove from heat. Melt apricot preserves. Preheat fire or oven to 450 degrees farenheit. Turn filling into pie shell and spread evenly. Arrange the apple slices on top, mounding slightly in the center. Spread with apricot preserves.
5.Roll out rest of pastry to form a ten inch circle. With knife, cut into 12 stripes, each a 1/2 inch wide. Slightly moisten rim of pie shell with cold water. Arrange 6 pastry stripes across the filling press ends of rim of pie shell. Trim the ends if necessary.
6.Arrange the rest of stripes at right angle to the first strips, to form criss cross. Bring overhang of the pastry up over the ends of strips crimp edge.Mix egg yolk with one tablespoon of water brush on crisscross, but not the edge. Bake fourty minutes or until golden. Serve warm. Serves 8 creatures.
Enjoy!