->Apple Custard Cake <-

Yield: 8 servings

1 1/2 c flour, unbleached, unsifted

5 tb sugar

1 tb lemon rind, grated

2/3 c butter or margarine

1 egg yolk

1 tb milk

1/2 c soft bread crumbs

2 tb butter

4 c tart apples, sliced

1 tb lemon juice

1/4 c sugar

1/4 c raisins, soaked in

1/4 cup rum

3 eggs, beaten

1/3 c sugar

1 3/4 c milk

To make crust, mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of milk, mix gently to form a dough. Pat into bottom of a

10-inch Springform pan that has sides only greased. Press dough up

sides of pan for 1 inch.

Toss together bread crumbs and melted butter. Spread evenly over

pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar.

Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle

350 degree F. oven for minutes. Beat eggs and sugar until thick and lemon-colored. Stir

in milk and reserved rum. Pour custard over apples and bake for 45

60 minutes at

350 degrees F. until custard is set. Cool completely

before serving. Do NOT remove springform pan until cool.