1/2 c. currants (or raisins)
1/4 c. dark rum
1/4 lb. (1 stick) butter, melted
1/2 c. sugar, divided
6-7 med. apples, about 2 lb. (Golden Delicious, Rome, Beauty or York Imperial)
3 lg. eggs
1/2 c. sugar
1/4 c. flour
1/2 c. liquid (2-3 tbsp. rum used for soaking currants, plus light cream)
1/4 tsp. cinnamon

Soak currants in rum. Preheat oven to 375 degrees. Spread half the melted butter in a 10 x 16 inch jelly roll pan, or a 14 inch pizza pan and sprinkle with 1/4 cup sugar. Wash and core apples, but do not peel. Slice into 3/8 inch thick slices. Arrange in one overlapping layer in the pan and sprinkle with the remaining 1/2 cup sugar. Bake about 25 minutes, until just tender. Transfer apple slices to a lightly buttered 6 cup baking dish. Add more sugar, if not sweet enough.

Drain the raisins. Sprinkle half the rum over the apple slices. Beat the eggs and sugar for 3-4 minutes at high speed with electric mixer, until thick and pale yellow. Beat in flour, remaining rum with cream added to make 1/2 cup liquid and cinnamon. Fold in raisins and spread over the apples. Bake in 375 degree oven about 25 minutes, or until the topping has nicely browned. Serve hot, warm or cold. May be served plain or with cream or sweetened whipped cream flavored with rum.