Recipe - Rahmapfelkuchen (Apple And Rum Custard Cake)

CRUST
1 One half cup Flour; Unbleached, Unsifted
5 tablespoon Sugar
1 tablespoon Lemon Rind; Grated
2/3 cup Butter Or Margarine
1 Egg Yolk; Large
1 tablespoon Milk

FILLING
One half cup Soft Bread Crumbs
2 tablespoon Butter Or Margarine; Melted
4 cup Apples; Tart, Sliced
1 tablespoon Lemon Juice
One fourth cup Sugar
One fourth cup Raisins; *
One fourth cup Rum
3 Eggs; Large, Beaten
1/3 cup Sugar
1 Three fourths cup Milk

* Soak raisins in One fourth cup rum for One half hour before using.
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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 10inch 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 One fourth cup 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 lemoncolored. 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini