Apple Charlotte

Charlotte de Pommes

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Large Apples
  • 6 Apricots
  • 3 Tablespoonfuls of Butter
  • A Cupful of Sugar, or Sugar to Taste
  • ¼ Teaspoonful of Ground Nutmeg
  • Cinnamon and Allspice to Taste
  • Six Very Thin Slices of Bread


Pare the apples, and then cut them into slices, taking out the seeds and core. Then put them in a saucepan with three large tablespoonfuls of butter. Add a little water to stew gently, and add the apricots, if you have them. In this case use four tablespoonfuls of butter and ground cinnamon, and allspice to taste. Let all cook to a nice marmalade. Then take off and add grated nutmeg. Then cut six slices of bread, and butter well. Butter a pan, and garnish it at the bottom and around with the slices of bread, which must be very thin. Then fill with the Apples, and cover on top with the bread. Dot with butter and sprinkle with sugar, and put in an oven and bake to a golden brown. When done, carefully loosen the edges and turn into a dish. Serve it hot, with sugar and cream, or with a Custard Sauce, flavored with good Brandy.