| 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 | Stir 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 ? 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 | Mix 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. serve slightly warm |
