---------- Recipe via Meal-Master (tm) v8.03
  
       Title: RAHMAPFELKUCHEN (APPLE AND RUM CUSTARD CAKE)
  Categories: German, Cakes, Desserts
       Yield: 8 servings
  
 ---------------------------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
 
 --------------------------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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