French apple pie

1. Prepare crust and roll out 2/3rds of the pastry to form a 12 inch circle.
2. Use to line a 9 inch pie plate; refrigerate with rest of pastry.
3. Make filling: in small saucepan combine 1/3 cup sugar and the flour; mix well.
4. Stiri in milk.
5. Bring to boiling, stirring; reduce heat; simmer, stirring until slightly thickened - 1 minute.
6. In a small bowl, beat 3 egg yolks slightly.
7. Beat in a little of hot mixture; pour back into saucepan, beating to mix well.
8. Stir in 1 tablespoon butter and the vanilla.
9. Turn into bowl to cool.
10. Core, pare, and slice apples; sprinkle with lemon juice.
11. In medium skillet, heat butter with sugar and nutmeg.
12. Add apple slices; saute, stirring occasionally, until partially cooked - about 5 minutes.
13. Remove from heat.
14. Heat apricot preserves just until melted.
15. Preheat oven to 425°F.
16. Turn filling into pie shell, spreading evenly.
17. Arrange apple slices on top, mounding slightly in center.
18. Spread with apricot preserves.
19. Roll out rest of pastry to form a 10-inch circle.
20. With knife or pastry wheel, cut into 12 strips ½" wide.
21. Slightly moisten rim of pie shell with cold water.
22. Arrange 6 stips across filling; press ends to rim of pie shell, trimming off ends if necessary.
23. Arrange rest of strips at right angle to first strips, to form a lattice.
24. Bring overhang of pastry up over ends of strips; crimp edge.
25. Mixi yolk with a tablespoon of water; use to brush lattice strips, not edge.
26. On lowest shelf of oven, bake 35-40 minutes, or until pastry is golden.
27. Cool.
28. serve slightly warm.