Those who celebrate Passover know that, when it comes to store-bought dessert, this holiday is a dessert desert. With the notable exception of macaroons, good kosher-for-Passover desserts are few and far-in-between in grocery stores. I make desserts very rarely, only on special occasions, and Passover is one of those. It so happened that last weekend my mother-in-law came over and offered to show me how to make an apple pie out of matzah. This was an offer I couldn’t refuse! The result turned out great. It was delicious soon after baking, after it had time to cool down. It improved further after chilling overnight in the fridge. Here’s the recipe.
(By the way… I’ve noticed that a good number of visitors to this site are located in Europe. This is why I’m adding metric measurements! Any comments on how helpful this is would be appreciated :))
6 leaves of matzah (not whole wheat)
3 apples (preferably Granny Smith, but any other will do)
Juice of 1 small or medium lemon
½ cup of jam, any type (We used Smucker’s Strawberry jam)
½ cup /120 ml sugar
½ tablespoon / 7 ml vinegar (cider or white)
¼ teaspoon / 1 ml baking soda
¼ cup / 60 ml of either raisins, dried cranberries, or a mixture of both
¼ cup crushed walnuts (optional)
- Break up the matzah into small pieces into a large bowl
- Pour hot water over the matzah until the pieces are fully submerged
- While the matzah is soaking, peel and core the apples. (An apple corer-and-slicer is invaluable for this.)
- Chop the apples into small pieces (see photo below)
- Squeeze juice out of the lemon
- Beat the eggs together with sugar until the mixture is uniform and fluffy
- Mix the vinegar and baking soda in a small cup. It should foam and bubble.
- Add the baking soda and vinegar to the egg-and-sugar solution. Mix to combine.
- By this time, the matzah should be well soaked. Flip the matzah out into a colander and drain the water. Squeeze as much of the water out of the matzah as you can with your hands.
- Preheat the oven to 375 °F/190 °C.
- Into a large sauce pan, place the matzah, apple slices, egg mixture, jam, raisins and/or cranberries, walnuts, and lemon juice. Mix using any tool you prefer (electric kitchen mixer, whisk, fork, or bare hands) until the batter is uniform.
- Lightly grease a 8” x 8” (2 quart) / 20 cm x 20 cm (2 liters) baking pan with either butter or vegetable oil.
- If matzah meal is available, sprinkle the bottom of the pan with a thin layer of matzah meal to soak up the excess liquid. If matzah meal is not available, then this step may be skipped.
- Pour the batter into the baking pan.
- Sprinkle top of the batter with cinnamon.
- Bake at 375 °F/190 °C for 1 hr.
- Let cool, chill in the fridge (preferably overnight), and enjoy!