This has GOT to be my favorite dessert recipe of all time. I make it every year for Thanksgiving and again for Christmas – but rarely do I end up making it any other time of the year. The combination of the tart apples, sweet and tangy apricots, and warm custard make this pie such a special treat! It’s a fairly easy pie to make and everyone should try it at least once! (Trust me, if you try it once, you will definitely be coming back for more!)
I made this pie yesterday for Thanksgiving and it actually went faster than the traditional Pumpkin Pie! I like to lattice my top crust, but you can get as creative as you like with it, as long as you leave plenty of vents for the custard and preserves to bubble a bit during baking! Check out the easy recipe below!
|Recipe: French Apple & Apricot Pie|
- 2 9″ Pie Crusts (prepared or your own recipe)
- 1/3 cup + 2 tablespoons sugar (divided)
- 2 tablespoons flour
- 1 cup milk
- 4 egg yolks (divided)
- 3 tablespoons butter (divided)
- 1/2 teaspoon vanilla extract
- 2 pounds tart cooking apples (I like Honeycrisp or Ambrosia apples)
- 1 tablespoon lemon juice
- Dash of ground cinnamon
- Dash of ground nutmeg
- 1/2 cup apricot preserves
- Prepare pie pastry. Set aside.
- Preheat oven to 425 degrees.
- To make custard filling, combine 1/3 cup sugar and 2 tablespoons flour in a saucepan and mix well. Turn heat to medium and stir in milk. Bring to a boil, stirring. Reduce heat and simmer, stirring, until thickened, about 1 minute.
- In a separate bowl, beat 3 of the egg yolks. Then, beat in a few tablespoons of the hot mixture in to the egg yolks to temper. Then pour egg yolks into saucepan, stirring continuously. Cook about 1 minute. Add 1 tablespoon of butter and the vanilla. Turn off heat and turn in to a bowl to cool.
- Core, pare, and slice the apples. Sprinkle with lemon juice. In a skillet, heat remaining 2 tablespoons butter with the remaining 2 tablespoons of sugar and the spices. Add apples and saute until tender, about 5 minutes, stirring occasionally. Remove from heat.
- Heat 1/2 cup of apricot preserves in a saucepan on medium heat until warmed, about 2 minutes. This will thin the mixture and make it easier to spread.
- Roll out half of the pie crust and place in pie pan. Spread custard filling evenly over the bottom, then top with apples, and then the warmed apricot preserves.
- Roll out the 2nd half of the pie crust and cut into 12 strips, approx. 1/2″ wide. Slightly moisten rim of pie shell with cold water. Arrange six strips across the pie and press to rim of shell. Then arrange the remaining strips in the opposite direction to form a lattice. Tuck and trim edges and then crimp edges.
- Mix remaining egg yolk with 1 tablespoon water. Brush on lattice strips, but NOT the edge of the pie crust.
- Bake in preheated oven for 40 minutes, or until golden brown.
- Serve warm and enjoy!