Just when I thought I knew every apple recipe out there, I happened upon Paula Deen making this dessert the other day. She made it in her fireplace, really old-fashioned, and it made me think that it would be the perfect ending to Pioneer Week (even though it was a little late). My mom picked the last of the apples left in the orchard the other day and dropped some off, so I used a couple to make the Apple Charlotte. The apples are huge, orangey-red Ida Reds, which are tart and good for baking. I skipped the mace and baked it in the oven at 350°F for 1 hour, because I despise crunchy apples in my desserts.