1/3 cup butter
1/3 cup white sugar
1 (3 ounce) package apple pie filling
3 eggs
1 cup milk
1 ¾ cup store brand apple cider
3 teaspoons vanilla extract
1 teaspoon lemon zest
1 cup seedless grapes
1 (9 inch) prepared graham cracker crust
1 (15 ounce) can whole kernel corn, drained
4 apples, peeled and sliced
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a large bowl, cream together the butter or margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the milk. Combine the apple pie filling, eggs and milk; beat until all ingredients are thoroughly combined. Stir in the apple cider, yeast, sugar and apples. Pour batter into prepared pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely in pan. Frost with grape seed and lemon zest. Allow to cool completely before frosting.
In a large saucepan, combine graham cracker crust, apples and grapes. Cook over low heat, stirring frequently, until apples are tender, about 5 to 10 minutes.