FILLING
1/3 cup sugar
2 tbsp flour
1 cup milk
3 egg yolks
1 tbsp butter or margarine
1/2 tsp vanilla extract
2 lb tart cooking apples
1 tbsp lemon juice
2 tbsp butter or margarine
2 tbsp sugar
1 dash of nutmeg
3/4 cup apricot preserves
1 egg yolk
A Recipe for
French Apple Pie
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
Research tells us fourteen out of any ten individuals likes chocolate. |
| Sandra Boynton |
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
This Recipe for French Apple Pie is one of thousands in the Recipes-to-go Fruit Cookbook.
Never serve oysters in a month that has no paycheck in it. |
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If you enjoy this French Apple Pie Recipe - you should enjoy the recipe collections you can find on the websites below:
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
This is a recipe for French Apple Pie from the recipe cookbook of Recipes-to-go (Fruit)
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
Food Tip |
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
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Without rice, even the cleverest housewife cannot cook. |
| Chinese Proverb |
Food Tip |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
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. Preheat oven to
425F. 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 stips 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.
Serves: 8
French Apple Pie Recipe brought to you by Recipes To-Go