(Leftover) Charoset Apple Pie
- Ready In:
- 55mins
- Ingredients:
- 17
- Yields:
-
6-8 pieces
- Serves:
- 6-8
ingredients
- 1 1⁄4 cups matzo meal
- 1⁄4 cup raw sugar
- 1 teaspoon ground cinnamon
- 1 dash salt
- 1⁄2 cup unsalted butter (melted) or 1/2 cup margarine (melted)
- 6 small apples, suitable for baking (cored and cut into pieces)
- 1⁄4 - 1⁄2 cup walnuts, to taste
- 1⁄3 cup sweet red wine (e.g. Malaga or Concord)
- 1 tablespoon honey or 1 tablespoon agave nectar
- 1 tablespoon ground cinnamon
- 1 dash salt
- 1 tablespoon arrowroot (for pie filling only)
- 1⁄3 cup matzo meal
- 1⁄2 cup raw sugar
- 2 teaspoons ground cinnamon
- 1 dash of freshly grated nutmeg (5 or 6 good shaves)
- 1⁄4 cup butter (softened) or 1/4 cup margarine (softened)
directions
- Preheat the oven to 375 degrees Fahrenheit.
- For the crust: Use a food processor or a fork to mix all the dry ingredients: the matzo meal of crushed matzo, sugar, cinnamon, and salt.
- Mix in the melted butter.
- The crust will still appear pretty crumbly at this point.
- Press the mixture into the bottom and up the sides of a 9-inch pie pan.
- Pre-bake the crust for 8-10 minutes.
- For the pie filling, either use enough leftover charoset to fill a 9-inch pie pan, adding 1 tbsp Arrowroot added to absorb liquid and help the filling set OR follow the steps below.
- For the charoset filling: Add all the apples, walnuts, wine, honey or agave nectar, cinnamon, salt, and arrowroot to a food processor and pulse until everything is in small pieces. For a smoother pie filling texture continue pulsing the mixture until it just starts to look smooth.
- For the crumb topping: Combine matzo meal or crushed matzah, sugar, cinnamon, and nutmeg. Cut in the butter with either a food processor or a fork until fully incorporated, leaving you with a tasty, crumbly topping.
- Putting it together: The oven is already preheated, thanks to pre-baking the matzo meal crust.
- Scoop the filling until the crust is filled and the filling is slightly rounded.
- Use your spoon or scoop to smooth the top.
- Cover the charoset filling with the crumble topping.
- Cover the pie with aluminum foil and bake in the oven for 35 minutes.
- Remove the foil and bake the pie for another 25 minutes.
- Remove the pie from the oven and place on a cooling rack or a cool burner and allow to cool for two hours to overnight.
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RECIPE SUBMITTED BY
EFW5279
United States