Ingredients

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

Cooking Instructions

Soak raisins in 1/4 C. rum 1/2 hour before using. Crust – Mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 Tbls. milk; mix gently to form a dough. Pat into bottom of 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. sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in preheated 350 oven 15 minutes. Beat eggs plus sugar until thick plus lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake 45-60 minutes at 350 until custard is set. Cool completely before serving. Do not remove springform pan until cool.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)