Charlotte Aux Pommes a La Normande

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READY IN: 1hr 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 6
    cups apples, peeled, cored and cubed (it is very hard to say how many apples, probably at least 6 depending on size)
  • 1
    loaf white bread, white, cut into 1/4 slices (Pain Brie or good, firm textured white bread(12 to 15 slices necessary)
  • 6
    tablespoons unsalted butter, unsalted, melted
  • 14
    cup sugar
  • 18
    teaspoon cinnamon
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DIRECTIONS

  • Cut the crusts from the brread and reserve for other use such as bread crumbs.
  • Lightly brush both sides of each slice with butter.
  • Line the bottom of a charlotte mold (it should be 6" across by 3" deep --you may use a deeper mold--it will just require extra care in unmolding) with 3 to 4 of the slices of bread cut in triangles and overlapping by about 1/4".
  • Line the sides of the mold with 6 to 8 slices cut in rectangles that are the same height, they should also overlap slightly.
  • Reserve 3 slices for the top.
  • Pre-heat the oven to 350 degrees.
  • Saute the apples in the remaining butter for 3 to 4 minutes and add the sugar and cinnamon; stir well and cook another 1 to 2 minutes.
  • Pour the apples into the bread-lined mold and press down lightly with the back of a spoon.
  • Cover with the reserved slices of buttered cut to fit the space.
  • Place the mold on a sheet pan and bake in the oven for 45 minutes.
  • Cool for at least thirty minutes and unmold onto a serving plate.
  • Serve warm or room temperature with Creme aux Oeufs or apricot sauce.
  • Note: This version is not overly sweet, certainly not as sweet as many other Charlottes.
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