1/2 c. raisins
1/2 c. boiling water
6 tart apples, cored, peeled and sliced
Grated peel of 1 lemon
Juice of 1 lemon
1/4 to 1/2 c. granulated sugar, depending on the tartness of the apples
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
4 c. packed fresh bread crumbs (about 3/4 loaf with crusts removed and run through a food processor or blender)
1/2 c. butter, melted

Lightly butter a 10-inch pie pan and a sheet of aluminum foil. Set aside. In a small bowl cover the raisins with the boiling water. Set aside to "plump" the raisins.

As you slice the apples into a bowl, toss with the juice of the lemon to prevent the slices from browning. Add the grated lemon peel, sugar, cinnamon and nutmeg; mix well.

In another bowl, combine the bread crumbs with the melted butter and set aside. Drain the raisins. Spread about 1/3 of the bread crumbs in the bottom of the prepared pan. Top with half of the apple mixture and half of the raisins. Repeat the process, ending with the last third of the bread crumbs. Cover with the buttered sheet of aluminum foil.

Bake in a preheated 400 degree oven for 25 minutes. Remove the foil and bake about 10 minutes more or until golden. This will serve 6.