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

1. Preheat oven to 350 degrees.
2. Peel and core the apples and cut them in thin slices.
3. Melt 3 tablespoons butter in a saucepan and add the apples with the lemon juice and 2 tablespoons finely diced peel.
4. 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.
5. Cook the apples for about 30 minutes, or until they begin to get mushy.
6. Meanwhile, put the remaining butter in a small saucepan and bring to simmer gently, without browning.
7. Skim off the foam that rises to the surface and set the butter aside.
8. Remove the crusts from the bread.
9. 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.
10. Arrange the cooked apples in the center and top with buttered bread.
11. Bake, uncovered, for one hour.

tart apples, lemons approximately, brown sugar, sweet butter, bread

Taken from cooking.nytimes.com/recipes/10164 (may not work)