Charlotte Aux Pommes A La Normande

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   ["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."]

* Per serving · 4 servings · Values may vary.

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