Best 6 Grandmas Apple Charlottes Recipes

APPLE CHARLOTTE

Steps:

• Preheat the oven to 400 degrees F. Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the apples, lemon zest, lemon juice, sugar, cinnamon, nutmeg and vanilla. Cover and cook until the apples break down and the mixture becomes stiff, about 50 minutes. Remove from the heat and let cool while you put together the bread.
• Arrange 4 of the bread slices in a square shape on a flat surface. Place the Charlotte mold upside down on the bread and trace the opening with a sharp edge. (Alternatively, use a 2-quart ovenproof casserole dish.) Cut the bread following the traced line and brush both sides with the softened butter. Fit the bread into the bottom of the mold. Cut 11 of the bread slices in half lengthwise. They should be about the same height as the mold. Spread the halved slices with the softened butter and place them against the inside of the mold, overlapping like a fan. Fill the mold with the apple mixture. Cut the remaining 7 slices of bread into triangles, brush with the softened butter and fan the pieces over the top, pressing to fit into the top of the mold.
• Bake until golden brown, about 30 minutes. Allow the pan to cool 15 minutes. Run a knife around the inside of the mold to loosen it before unmolding. Serve warm with whipped cream or ice cream.

GRANDMA'S APPLE PIE

Steps:

• Preheat the oven to 375 degrees F.
• Roll 1/2 the short crust pastry to 1/4-inch thickness and cut out a 14-inch circle. Line a 9-inch pie plate with the pastry, trim away the excess and crimp the edge.
• Roll out the rest of the pastry to 1/4-inch thickness. Cut the pastry into 1/2-inch strips. On a piece of parchment paper or waxed paper weave the strips of pastry into a lattice that will cover the top of a 9-inch pie plate with 1-inch of overhang. Refrigerate the pie shell and lattice for at least 30 minutes.
• Meanwhile, cut the apple quarters into 1/4-inch thick slices. Toss the apples with the sugar, lemon juice, lemon zest, nutmeg, and salt. Whisk together the egg yolk and water to make an egg wash. Brush the inside edge of the pastry with the egg wash. Arrange the apples in the pie shell and dab the top with pieces of cold butter. Slide the lattice top over the apples. Press the pastry of the lattice firmly on the crimped edge to seal the 2 together. Brush the lattice with egg wash. Place the pie on a baking sheet and bake for 1 hour and 15 minutes.
• Sift the flour and salt into a large mixing bowl. Using a cheese grater, grate the butter and shortening into the flour. Combine the mixture with your fingers until it resembles cornmeal. Add the ice cold water and mix with a spoon, pulling the water into the flour until a dough forms.
• With your hands, shape the dough into 2 balls and flatten them into disks. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Store in the refrigerator for up to 4 days and in the freezer for up to 1 month.

EASY APPLE CHARLOTTE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 6.5-inch springform pan with nonstick cooking spray and line with parchment paper. Spray parchment paper with nonstick cooking spray.
• Toss apples with lime juice and set aside. Mix flour, cinnamon, ginger, and salt in a bowl and set aside.
• Combine eggs with brown sugar, white sugar, and vanilla extract in a second bowl and beat with an electric mixer until creamy. Add dry ingredients and mix until just combined. Pour about 1/3 of the batter into the prepared pan. Add apples and top with remaining batter.
• Bake in the preheated oven until a toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer to a wire rack and cool for 15 minutes.
• Run a knife around the springform pan, release springform, and flip apple Charlotte onto a plate. Immediately flip the cake onto a serving platter.

APPLE CHARLOTTES

Steps:

• Preheat oven to 180°C (350°F). Brush six 1-cup capacity ovenproof dishes with melted butter. Place apple in pan with brown sugar, cinnamon and enough water to cover. Cook until tender; drain and cool.
• Using a biscuit cutter, cut 12 rounds from bread slices to fit top and base of each dish. Cut remaining slices into fingers 2cm (3/4 inch) wide; trim to fit height of each dish. Dip six rounds in melted butter and place in base of dishes. Dip each finger of bread into melted butter and press around sides of dish vertically, overlapping a little.
• Fill each bread-lined dish with the cooked apple;top with last rounds of butter dipped bread. Place on baking tray; bake 20 minutes. Turn onto plates and serve warm with jam sauce and ice cream and/or cream.
• To make Jam Sauce: Place sauce ingredients in small pan; bring to boil and simmer for 15 minutes. Strain and serve hot.

APPLE CHARLOTTE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Butter a 1-litre pudding basin, then dust with sugar, making sure you cover the whole inside and tipping out any excess sugar. Put a strip of parchment parchment across it (so it's easier to remove the pudding later).
• Cut the crusts off the bread and flatten the slices with your hands. Dip in the melted butter, covering both sides. Use around 4½ slices of the bread to line the base and sides of the basin, overlapping them to make sure there aren't any gaps. Transfer the mould to the fridge while you make the filling.
• To make the filling, put the sugar in a large saucepan over a medium heat for a few mins until it turns a dark caramel colour - avoid stirring it. Add the butter and stir to combine, being careful as it will steam a little. Add the apples, orange juice, zest and cinnamon, and stir to combine. Cook over a high heat for 5-8 mins until the apple has softened and the liquid has reduced slightly, stirring occasionally.
• Remove the pudding basin from the fridge and pour the apple filling into it. Cover the top of the filling with the remaining bread and press down the edges of the bread to seal it together.
• Put the pudding on a baking tray and bake for 35-40 mins, or until golden brown. Leave to cool for 5 mins, then carefully tip upside down onto a serving plate and remove from the basin. Serve with custard or ice cream.

GRANDMA'S APPLE CHARLOTTES

Steps:

• Preheat oven to 400F.
• Separately, cream crisco and sugar; sift together dry ingredients; beat egg, milk and vanilla.
• Mix all 3 parts together well.
• Flour cutting board and roll dough out thinly.
• Cut out small circles for the tops and large circles for the base.
• Place large circles in muffin tins.
• Add 1 tbs of apple sauce to each tin.
• Add tops, seal with fingers or fork.
• Score the tops with knife or fork.
• Bake for 12 minutes.
• While cooling, sprinkle with icing sugar.