Rahmapfelkuchen (Apple and Rum Custard Cake)

Again - another Aunt Dorothy Koch recipe. This was always reserved for the Holiday time! Outstanding recipe!
Submitted by K. Coy

Ingredients:
Crust
1 1/2 cups flour, Unbleached, Unsifted
5 tablespoons sugar
1 tablespoon lemons, rind of, Grated
2/3 cup butter or margarine
1 large egg yolk
1 tablespoon milk

Filling
1/2 cup soft breadcrumbs
2 tablespoons butter or margarine, Melted
4 cups apples, Tart, Sliced
1 tablespoon lemon juice
1/4 cup sugar
1/4 cup raisins (Soak raisins in 1/4 cup rum for 1/2 hour before using.)
1/4 cup rum
3 large eggs, Beaten
1/3 cup sugar
1 3/4 cups milk

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.