Ingredients

Crust
1 1/2 C. flour; unbleached; unsifted
5 Tbsp. sugar
1 Tbsp. lemon rind; grated
2/3 C. butter or margarine
1 large egg yolk
1 Tbsp. milk
Filling
1/2 C. soft bread crumbs
2 Tbsp. butter or margarine; melted
4 C. apples; tart; sliced
1 Tbsp. lemon juice
1/4 C. sugar
1/4 C. raisins
1/4 C. rum
3 large eggs; beaten
1/3 C. sugar
1 3/4 C. milk

Cooking Instructions

Soak raisins in 1/4 C. 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 Tbls. 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 breadcrumbs 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 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 45-60 minutes at 350 until custard is set. Cool completely before serving. Do not remove spring form pan until cool.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)