Title: Apple charlotte
 Categories: Desserts, Silvia
      Yield: 4 Servings
 
      6 sl White Bread, 1/4 Inch Thick;
           -Crusts Removed
      4 oz Melted Butter
  1 1/2 lb Cooking Or Dessert Apples
      3 tb Water
      4 oz Sugar (To 8), Acc. To Apples
           -Used
      1 ts Lemon Rind; Finely Grated
 
  Cut a small circle of bread to fit the base of a 1 1/2 pint pyrex
  bowl, and another circle to fit the top. Reserve top circle of bread.
  Line bowl with remaining pieces, first dipping each in melted butter,
  and overlapping slightly where necessary. Peel. core and slice apples
  thinly. Cook apples, water, sugar and rind gently in a saucepan until
  apples are slightly softened but not mushy. Turn apples into lined
  bowl. Dip top circle of bread in melted butter, and cover top. Bake
  in a moderate oven (375 F - gas mark 4) for about 1 hour or until
  bread is toasted a golden brown. Cool in the bowl for a few minutes
  and turn on to a serving dish.
  
  Serve with fairly thin, pouring custard.