Apple Charlotte Flambe (1963)

• 3 lbs apples
• 2 tbspns California sherry
• 2 cup granulated sugar
• 1/4 cup butter
• 1/3 cup California brandy
• 1 1/2 to 2 cups bread crumbs, fine
• Whipped cream

Pare apples; halve and seed; slice thinly.  Place slices in a bowl; add sherry and 1/3 cup sugar. Cover and let stand for 2 to 3 hours, turning occasionally with a large spoon.

In a buttered shallow baking dish, place a layer of apples; sprinkle with part of the bread crumbs and sugar; dot with butter. Repeat layers until dish is filled (should be closely packed). Place dish in shallow pan of hot water. Bake at 350 degrees for 1 1/2 hours. 

Remove and place dish on tray or platter.  Pour over brandy which has been sweetened and warmed.  Set aflame and serve.  Top servings with sweetened whipped cream flavored with vanilla and brandy.  Serves 10 to 12.

(Origin - "Favorite Recipes of California Winemakers" collected and published by the Wine Advisory Board of San Francisco, 1963. This recipe was from Dr. J.F. Guymon of University of Callifornia at Davis, Viticulture & Enology Department. .)