CRUST
1 1/2 cup Flour, unbleached, unsifted
5 tbsp Sugar
1 tbsp Lemon rind, grated
2/3 cup Butter or margarine
1 Egg yolk, large
1 tbsp Milk
FILLING
1/2 cup Soft bread crumbs
2 tbsp Butter or margarine, melted
4 cup Apples, tart, sliced
1 tbsp Lemon juice
1/4 cup Sugar
1/4 cup Raisins, *
1/4 cup Rum
3 Eggs, large, beaten
1/3 cup Sugar
1 3/4 cup Milk
Directions
* soak raisins in ¼ cup rum for ½ 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 ¼ c of sugar.
Spread apples over crumbs.
Drain raisins, reserving rum, and sprinkle raisins over apples.
Bake in a preheated 350 °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 °F.