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Recipe for Passover apple pie

Serves 8

The topping here is made with crushed matzo, matzo cake meal, and butter or oil, and it’s scattered on the apples without a bottom crust.

FILLING

6medium Granny Smith
apples
6medium McIntosh apples
½cup granulated sugar
½cup dark brown sugar
Grated rind of 1 lemon
1tablespoon lemon juice
¼cup potato starch
½teaspoon ground cinnamon
½teaspoon kosher salt

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1. Set the oven at 350 degrees. Have on hand a 9-inch-deep dish pie pan.

2. Peel, core and slice the apples into eighths. In a bowl, toss them with the granulated and brown sugar, and lemon rind and juice. Add the potato starch, cinnamon, and salt and toss again.

3. Pour the mixture into the pie pan and set aside.

TOPPING

¼cup granulated sugar
¼ cup dark brown sugar
½teaspoon ground cinnamon
1sheet of matzo
6tablespoons unsalted
butter, melted, or canola oil
½cup matzo cake meal
Pinch of salt

1. In a bowl, combine the granulated and brown sugar and cinnamon.

2. Place the matzo in a zipper plastic bag and close. Pound with a meat tenderizer or rolling pin until it is the texture of oats. Transfer it to a bowl. Add 2 tablespoons of the butter or oil and stir to coat the matzo. Stir in 3 tablespoons of the sugar mixture.

3. Add the coated matzo to the sugar mixture and combine with the remaining matzo cake meal and salt. Add the remaining butter and stir gently.

4. Top the apple mixture with the crumb mixture. Bake the pie in the middle of the oven for 1 hour, or until the topping is lightly browned and the apple mixture is bubbling. Serve warm or at room temperature.

Denise Drower Swidey

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