Apple Charlotte Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 30, 2012
This royal, time-honored recipe (hello -- Downton Abbey -- Mrs. Patmore's near-disaster!) turned out beautifully, with the following changes: I melted a stick of butter, then brushed it onto about 8 stale hamburger buns (split, of course). Then I peeled and quartered 5 granny smith apples, then rinsed them and put them into a saucepan with 2T caster sugar and 2T butter over low heat. After about 30 mins of stirring occasionally, they became pulpy (next time I'm going to try out-and-out caramelizing them!) so I put them in a bowl and mashed them up. I then added another T butter, 3T sugar and 1/4C cream cheese, and about 2t each ginger, cinnamon, nutmeg, allspice and pumpkin pie spice. This was not too much spice, considering all that bread! Then I buttered an 8in. round casserole and pressed one layer of stale buns on the bottom VERY hard, then added half the apple puree, then another layer of buns pressing very hard, then the rest of the apples, then a final layer of buns. I put it in a 350 degree oven for about 45 mins or until the top buns were VERY dark. Then I turned it upside down on a plate and gave it about 10 mins before we dove in. My brother agreed -- heavenly!!! And it held it's shape very well, even the next day, cut like a pie! Not at all runny! A definite hit, a unique mix between a cake and a pie! Next time I might experiment with a different stewed fruit, or maybe a custard. Served with ice cream -- the BOMB!!!
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Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA

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Reviewed: Mar. 6, 2006
I chose this recipe because at the time, My Lit class was reading To Kill A Mockingbird and I had to do a project. Well since I'm lazy I decided to make Apple Charlotte because it was mentioned in the book. There are 18 people in my class and no one ate the bread. They smothered the apples with whipped cream and I would be surprised if they could taste the apples. The bread wasn't mushy but the outside was toasted and the inside was flabby. My teacher liked it becaused he said it wasnt too sweet like normal pies. I would suggest using ladyfingers in lieu of bread and maybe a different filling like cherries or strawberries because they produce more sugary juices when being cooked.
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Home Town: Milwaukee, Wisconsin, USA
Living In: Newnan, Georgia, USA

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Reviewed: Jul. 2, 2005
I was intrigued by this recipe and hoped that it might come out more like an apple pie at least in flavor. Because the previous reviewer said this was mushy I adjusted the size of the pan. I used a 9x13" glass pan. This required using an extra half loaf of bread. My family said this tasted like slightly toasted bread with cooked apples. They felt it was way too much bread and way too little apple flavor. I imagine there may be other ways to adjust this recipe to make it better but I'm not game for wasting more bread on it. Sorry, I can't recommend this one.
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Cooking Level: Intermediate

Home Town: Merritt Island, Florida, USA
Living In: Saint Cloud, Florida, USA

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Reviewed: Mar. 27, 2003
Tried the recipe, turned out mushy, dont know what I did wrong?
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