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Apple Pie, The French Way

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“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!)”
1hr 30mins

Ingredients Nutrition


  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.

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