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Apple & Rum Custard Cake

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: APPLE & RUM CUSTARD CAKE
 Categories: German, Cakes, Desserts
      Yield: 8 Servings
 
      1 x  -----------crust------------
  1 1/2 c  Flour; unbleached, unsifted
      5 tb Sugar
      1 tb Lemon rind; grated
    2/3 c  Butter or margarine
      1 ea Egg yolk; large
      1 tb Milk
      1 x  ----------filling-----------
    1/2 c  Soft bread crumbs
      2 tb Butter or margarine; melted
      4 c  Apples; tart, sliced
      1 tb 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.
 
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