Apple Clafoutis
by Donn Cheyney

4 large eggs
1/2 C plus 2 T sugar (or 12 packets of sugar substitute)
pinch of salt
1/2 C flour
1 1/4 C milk
1 tsp vanilla extract
1 apple, peeled quartered and cored
1/2 C raisins
1 T unsalted butter plus more for baking dish
confectioner’s sugar

Preheat oven to 400 degrees.  Butter a 10-inch tart dish or a 9 1/2-inch pie plate.  In a bowl, combine eggs, 1/2 cup sugar or sugar substitute, and salt, until well mixed.  Whisk in flour, milk and vanilla.  Cut apple into thin slices.  Place over bottom of dish.  Gently pour egg mixture over apple.  Scatter raisins over mixture.  Cut butter into small bits and sprinkle over the batter.  Sprinkle two tablespoons sugar on top.  Place dish on baking sheet and bake until puffed and golden brown around the edges.  Bake 25 to 30 minutes.  Cool on rack.  Sprinkle with confectioner’s sugar.  Serve cut into wedges at room temperature or chilled.  Store in refrigerator.