1 x ———–crust————
1 1/2 c Flour; unbleached, unsifted
5 tb Sugar
1 tb Lemon rind; grated
2/3 c Butter or margarine
1 ea Egg yolk; large
1 tb Milk
1 x ———-filling———–
1/2 c Soft bread crumbs
2 tb Butter or margarine; melted
4 c Apples; tart, sliced
1 tb Lemon juice
1/4 c Sugar
1/4 c Raisins; *
1/4 c Rum
3 ea Eggs; large, beaten
1/3 c Sugar
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