Apple Charlotte

Apple Charlotte

Recipe By : Old Magazine clipping from England, Sixties?

4 Preparation Time :

Categories : Desserts Silvia

Amount Measure Ingredient -- Preparation Method -- -- --

6 Slices White Bread,

1/4 Inch Thick -- Crusts Removed

4 Ounces Melted Butter

1 1/2 Pounds Cooking Or Dessert Apples

3 Tablespoons Water

4 To 8 Ounces, Acc. To Apples Used

1 Teaspoon Lemon Rind -- Finely Grated

Cut a small circle of bread to fit the base of a 1 1/2 pint pyrex bowl, and another circle to fit the top. Reserve top circle of bread. Line bowl with

remaining pieces, first dipping each in melted butter, and overlapping slightly

where necessary.

Peel. core and slice apples thinly.

Cook apples, water, sugar and rind gently in a saucepan until apples are

slightly softened but not mushy. Turn apples into lined bowl. Dip top circle of

bread in melted butter, and cover top.

Bake in a moderate oven (375 F - gas mark 4) for about 1 hour or until bread is

toasted a golden brown. Cool in the bowl for a few minutes and turn on to a

serving dish.

Serve with fairly thin, pouring custard. - - - - - - - - - - - - - - - - - -