Apple Charlotte
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INGREDIENTS CRUST 1 tablespoon butter 2 tablespoons vegetable shortening 1-1/2 cups flour Water 10 thin slices stale white bread Melted butter Preheat oven to 375 degrees. Cut 1 tablespoon butter and 2 tablespoons vegetable shortening into 1-1/2 cups flour until fine as meal. Then add sufficient water to allow dough to be handled, but no more. Roll out dough on lightly floured board. Cut into strips and lay crosswise in a well-buttered baking dish. Allow the ends to hang over the edge of the baking dish. Soak 10 very thin slices of stale white bread in melted butter. Place these slices over strips of pie crust, on the bottom and along the sides of the baking dish. Reserve a few pieces to place on top. The Charlotte is now ready to be filled. FILLING 6 sour green apples 3/4 cup raisins 1/3 cup sliced almonds 2 ounces butter 3 tablespoons apricot preserves 1 teaspoon grated lemon peel Cinnamon and sugar Hard Sauce or Vanilla Sauce 1  or - heavy cream, brandy, sugar Combine 6 sour green apples, 3/4 cup raisins, 1/3 cup sliced almonds, 2 ounces butter, 3 tablespoons apricot preserves, 1 teaspoon grated lemon peel, and cinnamon and sugar to taste. Cook slowly over low heat until slightly soft. Place in the baking dish on top of the stale bread slices and cover with the remaining bread and the long ends of the pie crust draped on top of the top bread slices. Bake in a 375 degree oven until the crust is nicely browned. When ready to serve, turn out of baking dish onto a serving platter and serve with Hard Sauce, Vanilla Sauce 1, or whipped cream flavored with brandy to taste and sweetened with sugar. Makes 6 servings NOTE - Always remember when you first set the pie crust strips into the baking dish that the care or carelessness you give this matter will reveal itself when the Charlotte is inverted onto your serving platter. Allow the Charlotte to cool a little before serving.