Kitchen's Garden

1 1/2 cups flour; unbleached, unsifted
5 tablespoons sugar
1 tablespoon lemon rind; grated
2/3 cup butter or margarine
1 egg yolk; large
1 tablespoon milk

----------filling-----------

1/2 cup soft bread crumbs
2 tablespoons butter or margarine; melted
4 cups apples; tart, sliced
1 tablespoon 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 cups 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.