Melt butter in 9-inch pie plate in a 425-degree oven.

Layer half of apples, then raisins, then remaining apples in melted butter. Cover with foil. Return to oven and bake IO minutes. Beat eggs with wire whisk in medium bowl. Add water, flour, dry non-fat milk and sugar; beat just until blended. Pour over sizzling hot apple mixture. Bake, uncovered, 15 to 20 minutes, or until deep golden and puffed. Cut into wedges and serve warm with cinnamon custard sauce.
Yields: 6 to 8 servings.

Combine non-fat milk, sugar, cornstarch, cinnamon and salt in small saucepan. Gradually stir in water. Cook over medium-low heat, stirring constantly until mixture comes to a full boil. Remove from heat. Beat small amount of hot mixture into egg yolk. Return saucepan to heat. Stir egg mixture back into mixture in saucepan. Cook, stirring constantly until mixture just comes to a boil and thickens. Remove from heat. Stir in vanilla.
Yields: 1 ½ cups.