Prepare crust and roll out 2/3rds of the pastry to form a 12 inch circle. Use to line a 9 inch pie plate; refrigerate with rest of pastry. Make filling: In small saucepan combine 1/3 cup sugar and the flour; mix well. Stir in milk. Bring to boiling, stirring; reduce heat; simmer, stirring until slightly thickened - 1 minute. In a small bowl, beat 3 egg yolks slightly. Beat in a little of hot mixture; pour back into saucepan, beating to mix well. Stir in 1 tablespoon butter and the vanilla. Turn into bowl to cool. Core, pare, and slice apples; sprinkle with lemon juice. In medium skillet, heat butter with sugar and nutmeg. Add apple slices; saute, stirring occasionally, until partially cooked - about 5 minutes. Remove from heat. Heat apricot preserves just until melted. Preheat oven to 425F. Turn filling into pie shell, spreading evenly. Arrange apple slices on top, mounding slightly in centre Spread with apricot preserves. Roll out rest of pastry to form a 10-inch circle. With knife or pastry wheel, cut into 12 strips 1/2" wide. Slightly moisten rim of pie shell with cold water. Arrange 6 strips across filling; press ends to rim of pie shell, trimming off ends if necessary. Arrange rest of strips at right angle to first strips, to form a lattice. Bring overhang of pastry up over ends of strips; crimp edge. Mix yolk with a tablespoon of water; use to brush lattice strips, not edge. On lowest shelf of oven, bake 35-40 minutes, or until pastry is golden. Cool. Serve slightly warm.
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