APPLE CHARLOTTE RECIPE:
2 lbs. of good cooking apples
2 oz. chopped almonds
4 oz. of currants and sultanas mixed
1 stick of cinnamon about 3 inches long,
The juice of 1/2 a lemon
Allinson bread and butter cut very thinly
And sugar to taste.
Pare, core, and cut up the apples, and stew them with a teacupful of water and the cinnamon, until the apples have become a pulp; remove the cinnamon, and add sugar, lemon juice, the almonds, and the currants and sultanas, previously picked, washed, and dried; mix all well and allow the mixture to cool; butter a pie-dish and line it with thin slices of bread and butter, then place on it a layer of apple mixture, repeat the layers, finishing with slices of bread and butter; bake for 3/4 hour in a moderate oven.
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