Grated Apple Loaf

Name: Grated Apple Loaf (Pain de Pommes Rapées)
Yield: Servings: 4
Cuisine: French
Ingredients: 1 pound apples, quartered, cored, peeled, coarsely grated or passed through medium or fine blade of Mouli-juliènne; 4 ounces finely crumbled stale but not dried bread, without crusts; About ⅓ cup sugar (in all); Pinch powdered cinnamon; ¾ cup butter

Pain de Pommes Rapées

Preparation info

Servings:
4

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

I am beholden to my sister-in-law, Judith Olney, for this recipe. Serve it hot or warm—not cold—accompanied or not by fresh heavy cream.

Ingredients

1 pound apples, quartered, cored, peeled, coarsely grated or passed through medium or fine blade of Mouli-juliènne
About ⅓ cup sugar (in all)<

Europe
France
Dessert
Vegetarian
Mediterranean

Method

Mix the apples with ¼ cup sugar and the cinnamon. Mash the breadcrumbs, 2 or 3 tablespoons sugar, and ½ cup softened butter together with a fork. Melt the remaining ¼ cup butter in a small heavy frying pan and pack the breadcrumb mixture against the bottom and sides with a fork to form an even shell