I found this recipe in an old "McCall's Cooking School " magazine from the 1970's. I have made it quite a few times, and although it is more time consuming than a simple apple pie, it is quite scrumptious, and I feel it is worth the extra time. Be sure to serve it within a day of making; any longer than that and the custard starts getting absorbed and disappears (although it is still good!)

Ingredients

6 serv.

pastry for double-crust pie↗1 1
Custard
sugar↗1⁄3 cup
flour↗2 tablespoons
milk↗1 cup
egg yolks↗3
butter or 1 tablespoon margarine↗1 tablespoon
vanilla extract↗1⁄2 teaspoon
Apple filling
tart cooking apples↗2 lbs
lemon juice↗1 tablespoon
butter or 2 tablespoons margarine↗2 tablespoons
sugar↗2 tablespoons
ground nutmeg↗1 dash
apricot preserves↗3⁄4
egg yolk↗1

Step-by-step instructions

1
Have the pie crust dough ready.
2
Roll out 2/3 of the pastry to form a 12 inch circle and line a 9 inch pie plate with it.
3
Refrigerate with remaining pastry.
4
To make custard: In a small saucepan, combine 1/3 cup sugar and the flour; mix well.
5
Stir in milk.
6
bring to a boil, stirring; reduce heat; simmer, stirring until slightly thickened, approx.
7
1 min.
8
or so.
9
In a bowl, beat 3 egg yolks slightly.
10
Beat some of the hot mixture into yolks.
11
Pour back into the saucepan, stirring.
12
Add 1 tablespoon butter and the vanilla.
13
Turn into a bowl to cool.
14
Apple filling: Core, pare and slice the apples, sprinkle with lemon juice.
15
In a skillet, heat the butter with the sugar and nutmeg.
16
Add the apples; saute, stirring occasionally.
17
Cook until almost tender- about 5 minutes.
18
Remove from heat.
19
Melt apricot preserves in a little saucepan and set aside.
20
Preheat oven to 425F.
21
Assembly: Pour the custard into the pie shell, spreading evenly.
22
Arrange the apple slices on top, mounding slightly in the center and only adding a little of the juices released from cooking them.
23
Spread with the melted apricot preserves.
24
Roll out the rest of the pastry dough to make a 10 inch circle.
25
Cut into 12 strips, 1/2 inch wide.
26
Moisten the edge of the pastry shell with a little water.
27
Arrange six pastry strips across the filling; press ends to rim of pie shell; trim ends if necessary.
28
Arrange rest of strips at a right angle to the first strips, to form a lattice.
29
Bring overhang of the pastry up over ends of strips; crimp edge.
30
Mix egg yolk with 1 tablespoon of water and brush on pastry.
31
Bake 40 minutes, or until golden.

Source: food.com

Original recipe ↗

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