Food & dining
    Next Score View the next score

    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

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

    Advertisement

    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.

    Get The Weekender in your inbox:
    The Globe's top picks for what to see and do each weekend, in Boston and beyond.
    Thank you for signing up! Sign up for more newsletters here

    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.

    Advertisement

    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