1 x ———–crust———— 2 T Butter or margarine; melted
1 1/2 c Flour; unbleached, unsifted 4 c Apples; tart, sliced
5 T Sugar 1 T Lemon juice
1 T Lemon rind; grated 1/4 c Sugar
2/3 c Butter or margarine 1/4 c Raisins; *
1 ea Egg yolk; large 1/4 c Rum
1 T Milk 3 ea Eggs; large, beaten
1 x ———-filling———– 1/3 c Sugar
1/2 c Soft bread crumbs 1 3/4 c Milk
* Soak raisins in 1/4 cup rum for 1/2 hour before using.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ ++++ CRUST: 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. FILLING: 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 raisins over apples. Bake in a preheated
350 degree F. oven for 15 minutes. Beat eggs and sugar until thick
and lemon-colored. Stir in milk and reserved rum. Pour custard over
apples and bake for 45 to 60 minutes at 350 degrees F. until custard
is set. Cool completely before serving. Do NOT remove springform pan
until cool.
Yields
8 servings