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Pies and Tarts
Apple Charlotte
Ciarlotta di Mele/Apple Charlotte (Stewed apples with powdered sugar, dry bread, cinnamon and lemon zest)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "La Scienza in Cucina e L'Arte di Mangiar Bene" compilato da Pellegrino Artusi (1891, 1907)

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500 grams (about 16 ounces) reinette apples, peel, quartered, seeds removed
125 grams (about 4 1/4 ounces) of powdered sugar
crustless dry bread pieces (about 1/2 inch wide), as needed
1 cinnamon stick
1/2 lemon (juice)

Original Italian text
mele reinettes, grammi 500
zucchero in polvere, grammi 125
midolla di pane raffermo, qunto basta
burro fresco di buona qualita, quanto basta
un pezzetto di cannella interna
Mezzo limone


It's preferable to use reinette apples as they are soft, but if they are not available any good quality apple can be used.

If this jam-like filling is to be kept for a long time, use twice as much sugar, but if you will use it right away, then use sugar in the amount of 1/4 of the weight of the apples.

Peel and quarter the apples, remove the seeds and then put them in cool water to which lemon juice has been added.


Cut the apples into thin slices.

Place the apples in a saucepan with the cinnamon stick and no water.

When they begin to soften, add the sugar and stir frequently until they apples are cooked.

When cooked, remove the cinnamon stick.

In a separate pan melt butter and dip the bread pieces in it.

Use the buttered bread pieces to line the sides of smooth round mold.

Pour in the filling and cover it with more buttered bread slices.

Cook it like a pudding with fire from above, and brown the bread.

Serve it hot.

You can also vary this recipe. You can make a hole in the middle of the preperation and fit it with apricot or some other preserves, or you can arrange the filling in layers with the bread slices.

This apple filling would also do nicely in a short pastry crust.


The recipe in this entry was taken from "La Scienza in Cucina e L'Arte di Mangiar Bene manuale Pratico per le Famiglie" compilato da Pellegrino Artusi. The book was first published in 1891. Since then many Italian editions have been published. English translations of this cookbook under the title "Science in the Kitchen and the Art of Eating Well" are available. At www.archive.org Olga Ragusa's selection of recipes from Pellegrino's famous Italian cookbook can be found in its entirety (It's free to download). Her selection entitled, "The Italian Cook Book," was first published in 1945 by S.F. Vanni.... Photo: Mary Melfi.

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