Apple Charlotte
- 6 pounds tart apples, peeled, cored and sliced
- 2 lemons Approximately
- 1 cup dark brown sugar
- 1 pound sweet butter
- 2 loaves homemade type white bread
- Preheat oven to 350 degrees.
- Peel and core the apples and cut them in thin slices.
- Melt 3 tablespoons butter in a saucepan and add the apples with the lemon juice and 2 tablespoons finely diced peel.
- Add sugar to taste (the amount depends on the sweetness of the apples) and just enough water to prevent the apples from sticking to the pan.
- Cook the apples for about 30 minutes, or until they begin to get mushy.
- Meanwhile, put the remaining butter in a small saucepan and bring to simmer gently, without browning.
- Skim off the foam that rises to the surface and set the butter aside.
- Remove the crusts from the bread.
- Using two medium-size ovenproof baking dishes with deep sides, dip the slices of bread in the butter and line the sides and the bottom.
- Arrange the cooked apples in the center and top with buttered bread.
- Bake, uncovered, for one hour.
tart apples, lemons approximately, brown sugar, sweet butter, bread
Taken from cooking.nytimes.com/recipes/10164 (may not work)