Apple Pan Charlotte

Apple Pan Charlotte
Stefan Anderson

Serves 6
preparation
65
minutes
cooking
100
minutes

Ingredients

4
pounds
(about 8) apples, such as Granny Smith or Golden Delicious , peeled, cored, quartered, and roughly chopped
zest and juice of 2 lemons
2
teaspoons
pure vanilla extract
1/2
teaspoon
ground cinnamon
12
tablespoons
unsalted butter
1 1/4
cups
sugar
12 1/2-inch slices (1 pound) stale soft white bread, cut in half
2 egg whites

Directions

  1. Preheat oven to 375° F.
  2. Place the apples, lemon zest, lemon juice, vanilla, and cinnamon in a large bowl. Stir to coat. Place in a large skillet over medium heat and cook, stirring occasionally, until the apples break down, 15 to 20 minutes. Stir in 4 tablespoons of the butter and 3/4 cup of the sugar and continue cooking until the mixture has thickened, stirring occasionally, about 30 minutes.
  3. Melt the remaining butter. Brush each bread slice generously on both sides with the butter. Press a third of the bread into an 11-by-7-inch baking dish. Sprinkle with a heaping tablespoon of sugar. Top with half the apple mixture. Repeat the process, pressing to compress, and ending with buttered bread. Whisk together the egg whites and the remaining sugar. Pour over the top of the dish and bake until golden and bubbling, about 25 minutes. Serve warm with whipped cream.
Judy Lockhart
March 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 31 %
  • Calcium 146 mg
  • Carbohydrate 120 g
  • Cholesterol 60 mg
  • Fat 25 g
  • Fiber 8 g
  • Iron 4 mg
  • Protein 8 mg
  • Sat Fat 15 g
  • Sodium 540 mg
What does this mean? See Nutrition 101.