Today is the second time I have made
this recipe, and it is so good. It's sort of like the consistency of crème brûlée, layered with thinly-sliced apples. Very easy to put together, not much sugar. This time we added a teaspoon of apple pie spice and a couple of tablespoons of golden rum, and subbed almond extract for vanilla. The whole recipe is under the cut ...
( Dorie Greenspan's Custardy Apple Squares )