2 to 3 sweet apples, such as Gala or Fuji (about 1 pound)
2 large eggs
3/4 cup heavy cream
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1 tablespoon golden raisins
1 tablespoon confectioner' sugar
Preheat the oven to 450 degrees F.
Ease the pastry into a 91/2-inch quiche pan (not a pan with a removable bottom). Do not prick the pastry. Trim pastry so it's even with the top of the dish. Line the pastry with heavy-duty foil; fill with pie weights or dried beans. Bake for 8 minutes. Carefully remove the foil and weights (the foil can stick to the pastry); return to the oven and bake until dry and lightly browned, 3 to 5 minutes. If the pastry has puffed significantly in places, flatten it with the back of a spoon(taking care not to make a hole in the crust, which could cause the filling to leak). Set the dish on a ire rack to cool. Reduce the oven heat to 350 degrees F.
Peel and core the apples and cut into thin slices; arrange the slices, fanning in a circular patter if you'd like like, in the partially baked pastry shell. In a medium-size bowl, beat the eggs, add the cream, granulated sugar, and cinnamon and beat just until blended. Pour the custard over the apples; Scatter the raisins over all.
Cover any exposed edges of the pastry with foil to prevent overbrowning. Bake until the apples are tender and custard is set, removing the foil for the last 10 minutes of baking to allow the edges to brown, about 50 minutes. Transfer the pan to a wire rack to cool for 1 our (refrigerate after 1 hour if not serving at this point).
Just before serving, sprinkle the top with confectioner's sugar. cover and refrigerate leftovers for up to 1 day.
