Ingredients Jump to Instructions ↓

  1. 1/3 c Sugar

  2. 2 tb Flour

  3. 1 c Milk

  4. 3 Egg yolks

  5. 1 tb Margarine

  6. 1/2 ts Vanilla

  7. 2 lb Tart cooking apples

  8. 1 tb Lemon juice

  9. 2 tb Margarine

  10. 2 tb Sugar

  11. 1 ds Nutmeg

  12. 3/4 c Apricot preserves

  13. 1 Egg yolk

  14. 1 tb Water --

Instructions Jump to Ingredients ↑

  1. --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


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