Apple and Rum Custard Cake

90 minutes Prep: 30 minutes Cook: 60 minutes

940 calories per serving view nutrition facts

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1	each	pie shell (9 inch)
1 1/2	cup	flour, unbleached all-purpose
5	tablespoons	sugar
1	tablespoon	missing	grated
2/3	cup	butter	or margarine
1	each	egg yolk	large
1	tablespoon	milk

filling
1/2	cup	bread crumbs	soft
2	tablespoons	butter	or margarine,
4	cups	apples	tart,
1	tablespoon	lemon juice
�	cup	sugar
�	cup	raisins, seedless	*
�	cup	rum
3	large	eggs	large, beaten
1/3	cup	sugar
1 3/4	cup	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 tablespoon 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 NOTremove springform pan until cool.

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Serving Size 321g

Amount per Serving

Calories 940 51% of calories from fat