Categories: Pies 
      Yield: 8 servings 
  
----------------------------------FILLING---------------------------------- 
    1/3 c  Sugar 
      2 tb Flour 
      1 c  Milk 
      3    Egg yolks 
      1 tb Butter or margarine 
    1/2 ts Vanilla extract 
      2 lb Tart cooking apples 
      1 tb Lemon juice 
      2 tb Butter or margarine 
      2 tb Sugar 
           Dash of nutmeg 
    3/4 c  Apricot preserves 
      1    Egg yolk 
  
  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.