1/3 c Sugar
2 tb Flour
1 c Milk
3 Egg yolks
1 tb Margarine
1/2 ts Vanilla
2 lb Tart cooking apples
1 tb Lemon juice
2 tb Margarine
2 tb Sugar
1 ds Nutmeg
3/4 c Apricot preserves
1 Egg yolk
1 tb Water
———————-06/07 08:38 AM DON FIFIELD———————-
Prepare pastry and line one 9-inch pie plate. In small saucepan,
combine sugar and flour, mixing well. Stir in milk. Bring to boil
while stiring.
Reduce heat and simmer until slightly thickened. In bowl, beat egg
yolks slightly and add small amount hot mixture. Pour egg mixture
into saucep[an. Add margarine and vanilla. Cool. Peel and slice
apples, sprinkle with lemon juice. In skillet, combine margarine,
sugar and nutmeg and melt. Add apples; saute, stirring occasionally.
Cook until almost tender, about 5 minutes. Remove from heat. Pour
into pastry shell. Pour cooled filling over apples. In saucepan, melt
preserves and yolk and water and brush on pastry. Bake in 425 deg.
oven 40 min. or until golden.
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 06/07 8:55 AM
TO: DON FIFIELD (XKGR41A) FROM: DON FIFIELD (XKGR41A) SUBJECT:
R-MM APPLES-PIES
Yields
6 Servings