|Tart spy apples||3 Pound|
|Butter||1⁄4 Cup (4 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Grated lemon rind||1 Teaspoon|
|Day old bread slices||12|
|Melted butter||1 Tablespoon|
|Sifted icing sugar||1 Tablespoon|
|Cold custard cream sauce||1 Tablespoon|
Peel, core and quarter apples.
Melt butter in a heavy saucepan, and add apple quarters.
Cover, and steam-cook on low to medium heat until puffy and soft.
Cook and stir until almost all the juices evaporate.
Add sugar, lemon rind and spices to taste.
Continue cooking slowly until mixture is thick.
Butter bottom and sides of a deep, 8-cup casserole.
Cut bread slices in half, and dip quickly in melted butter.
Overlap against bottom and sides.
Fill the center with apple puree, and press down lightly.
If bread extends above filling, snip off with kitchen shears, and drop pieces over filling.
Bake the charlotte on a cookie sheet at 425 Ã‚Â°F. 30Ã¢â‚¬â€45 minutes, depending on depth of dish.
Cool 5 minutes.
Loosen edges with a knife, and invert on a warm serving plate.
Dust top with sifted icing sugar.
Serve hot with Cold Custard Cream Sauce, or pouring cream.