Title: Apple and rum custard cake
 Categories: German, Cakes, Desserts
      Yield: 8 servings
 
      1 x  -----------crust------------
  1 1/2 c  Flour; unbleached, unsifted
      5 T  Sugar
      1 T  Lemon rind; grated
    2/3 c  Butter or margarine
      1 ea Egg yolk; large
      1 T  Milk
      1 x  ----------filling-----------
    1/2 c  Soft bread crumbs
      2 T  Butter or margarine; melted
      4 c  Apples; tart, sliced
      1 T  Lemon juice
    1/4 c  Sugar
    1/4 c  Raisins; *
    1/4 c  Rum
      3 ea Eggs; large, beaten
    1/3 c  Sugar
  1 3/4 c  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 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 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 NOT remove springform pan
  until cool.