2 c. all-purpose flour
1/2 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt
2 (1/4 lb.) sticks butter
3/4 c. sugar
1 tsp. vanilla
2 lg. eggs
3 lbs. apples, 1/8 inch thick
1/2 c. chopped pecans

Tightly wrap the outside of a 9 x 3 inch spring form pan with 18 inch wide heavy-weight foil, so it covers the bottom and sides of the pan. Butter the insides of the pan.

On wax paper, stir together flour, baking soda, cream of tartar and salt.

In a large bowl, cream together butter, sugar and vanilla; beat in eggs, then flour mixture until blended. With a wide rubber spatula, spread batter over the bottom and sides of prepared pan. Refrigerate.

Without washing the beater make the Cream Cheese Filling and the Custard Topping.

Pare and core apples. With a knife, slice apples 1/8 inch thick.

Remove pan from refrigerator; spread the Cream Cheese Filling over bottom. Arrange apples over filling. Pour Custard Topping over apples. Sprinkle with pecans. Bake on rack below center in a preheated 350 degree oven for 1 hour; cover top with a sheet of foil; continue baking until a cake tester inserted in center comes out clean - 1 hour longer.

Place pan on rack to cool completely; remove foil; with a small metal spatula loosen sides and remove band. Serve at room temperature.

Serves 10-12.

CREAM CHEESE FILLING:

In small bowl beat together until blended: two 8 ounce packages cream cheese, 2 teaspoons vanilla, 1/3 cup sugar and 2 teaspoons heavy cream.

CUSTARD TOPPING:

In a small bowl, beat together 1 cup minus 2 teaspoons heavy cream, 2 large eggs, 1/2 cup sugar, 1 tablespoon lemon juice, 1/2 teaspoon cinnamon and 1/8 teaspoon nutmeg.