Finish your dinner and you’ll reach dessert, should you have any appetite left after a grand feast. If so, then this apple charlotte recipe hailing from the Edwardian and Victorian time periods will surely calm any further cravings.
If this recipe seems dated, it's because it was written in 1861, adapted from Mrs. Beeton’s Book of Household Management, then an authoritative guide on all things related to keeping house, especially cooking.
- Butter, for greasing the pie dish and bread
- 9 slices bread, crusts removed
- 6 apples, peeled, cored, and sliced thinly (peel reserved)
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- Sugar, to taste
Preheat the oven to 375 degrees.
Butter a pie dish and the bread slices. Place a layer of bread at the bottom, then a layer of apples. Sprinkle over these a portion of the lemon zest and juice, and sweeten with sugar. Place another layer of bread, and then apples, proceeding in this manner until the dish is full.
Then cover it up with the peel of the apples, to preserve the top from browning or burning. Bake in the oven for about 45-50 minutes; turn the charlotte onto a dish, sprinkle sugar on top, and serve.