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Apple Custard Cake Parisienne

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APPLE CUSTARD CAKE PARISIENNE

BASE:

 1/4 lb. butter, melted
 1 c. sugar
 2 eggs, beaten
 2 c. flour
 2 tsp. baking powder
 4 lbs. cooking apples

CUSTARD:

 1 c. sugar
 1/4 lb. butter, melted
 1 egg
 1 tsp. vanilla

To prepare base, add sugar and beaten eggs to the melted butter. Stir in sifted flour and baking powder. Use your hands to press all ingredients together and pat mixture into the bottom and up the sides of a greased 9 inch spring-form pan.

Peel, core, and slice the apples. Fill the pan right up to the top with the apples, arranging the top slices neatly. Bake in a preheated 350 degree oven for 1 hour 15 minutes. During the final 15 minutes, take care not to burn the crust.

For the custard, beat the ingredients together until well blended. Pour the custard over the cake and bake for an additional 20 minutes or so. Cool thoroughly and refrigerate overnight before serving. Serves 12.

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