← Back to Search Results
baking American, New England
Apple Charlotte

Photo by: Tom Eckerle
Comments: 0
 

Recipe

Yield: Serves 6 to 8

Ingredients

  • 8 to 10 thin slices white bread, crusts removed and cut in half (see note)
  • ½ pound unsalted butter, melted
  • 6 pounds semi-tart apples, such as Rome , Ida red, or Cortland, peeled, cored, and thinly sliced
  • 2 cups dark brown sugar
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground mace
  • ½ teaspoon ground allspice
  • Heavy cream or whipped cream for serving

Equipment:

  • 1½ quart soufflé dish

Directions

Preheat the oven to 350° F.

Working in batches, dip the bread in ¼ pound of the melted butter and brown lightly in a heavy skillet set over moderate heat.  Line the bottom and sides of the soufflé dish with bread, cutting as necessary to fit the dish. Reserve the remaining slices of bread.

Add the remaining ¼ pound butter to the skillet and return it to moderate heat.  In a bowl, toss the apples with sugar and spices and turn the mixture into the skillet.  Cook, stirring, until the apples wilt and the sugar melts. The filling will resemble a chunky sauce.

Pour the filling into the lined dish and top with the reserved slices of bread.  Place the mold in a hot water bath and bake for 30 to 50 minutes, until crisp and golden.  Remove from the oven and cool on a rack for 15 minutes.  Place a serving dish over the mold and invert to unmold.

Serve warm with heavy cream or whipped cream.

Notes

Slice some of the bread crosswise to line the sides of the dish. Diagonal slices are easier to fit on the top and bottom.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings and does not include Heavy Cream of Whipped Cream for serving.

648kcal (32%)
110mg (11%)
16mg (26%)
203mcg RAE (7%)
465mg
28mg
3g
89g
9g
112g
61mg (20%)
175mg (7%)
15g (74%)
24g (37%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

food-to-live-by Food to Live By
by Myra Goodman
amor-y-tacos Amor Y Tacos
by Deborah Schneider
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
desserts-4-today Desserts 4 Today
by Abby Dodge
martin-yans-china Martin Yan's China
by Martin Yan
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?