Apple Charlotte - The Virginia Housewife, Mary Randolph, 1824
Stew some apples and season it any way you like best; soak some slices of bread in butter and put them, while hot, in the bottom and round the sides of a dish. Put in your fruit, and lay slices of bread, dipped in butter on the top; bake, turn it carefully into another dish, sprinkle on some powdered sugar and glaze with a salamander.
- We find that old strains of apple work the best — Stayman Winesap, McIntosh
- Season apples as colonial cooks did — cinnamon, sugar to taste. Other spices are fine if you like them.
- A deep dish pie plate or any deep ovenware plate works best.
- Stew sugar, apples and spices until just tender.
- Bake in 350 degree oven for about 30 minutes or until a nice, golden brown.
- After baking, put an ovenproof plate over the charlotte, flip and turn it out. Don’t wait too long as it will stick to the pie plate if it cools too much.
- Sprinkle some powdered sugar on the top and place under broiler for just a minute or two.
- Cool a bit and serve warm… delicious with ice cream!