| 1 | Prepare pastry and line one 9-inch pie plate. |
| 2 | In small saucepan, combine sugar and flour, mixing well. |
| 3 | Stir in milk. |
| 4 | Bring to boil while stiring. |
| 5 | Reduce heat and simmer until slightly thickened. |
| 6 | In bowl, beat egg yolks slightly and add small amount hot mixture. |
| 7 | Pour egg mixture into saucep[an. |
| 8 | Add margarine and vanilla. |
| 9 | Cool. |
| 10 | Peel and slice apples, sprinkle with lemon juice. |
| 11 | In skillet, combine margarine, sugar and nutmeg and melt. |
| 12 | Add apples; saute, stirring occasionally. |
| 13 | Cook until almost tender, about 5 minutes. |
| 14 | Remove from heat. |
| 15 | Pour into pastry shell. |
| 16 | Pour cooled filling over apples. |
| 17 | In saucepan, melt preserves and yolk and water and brush on pastry. |
| 18 | Bake in 425 deg. |
| 19 | Oven 40 min. or until golden. |
| 20 | Food and wine bb topic: food software time: 06/07 8:55 am to: don fifield (xkgr41a) |
