| 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 stirring. |
| 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 saucepan. |
| 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 spread evenly over apple mixture. |
| 18 | Top with pastry. |
| 19 | Beat egg yolk and water and brush on pastry. |
| 20 | Bake in 425 degree oven 40 min. or until golden. |
| 21 | (pastry for 2 crust pie |
