Every year for the past 10 years, my family flies down to Miami to celebrate Passover with my brother, Shelley and their family. My husband really enjoys it because he goes to play golf. And me? I love it because it is another opportunity to cook with Shelley. It was also convenient because sometimes Shelley’s guest list is rather large, and it is nice to be there to help her, as she helps me on Thanksgiving!
That said, I am always glad that Shelley does Passover at her house. I am not fond of the type of cooking that needs to be done for this holiday. First, there are too many rules about what you can eat. Second, there are too many eggs to be peeled. I have tried every trick to make egg peeling easier and trust me, nothing works. Third, so many of the ingredients in Passover food are bad for you.
This year, because they hosted a wedding, they are not having Passover at their home. So I am having the first night of the holiday at my home. I love hosting, so I am happy to have everyone. It’s just all those rules that make the cooking aspect such a chore for me! Looking for recipes for the holiday is not easy, but it is exciting nonetheless, as I am trying to use fresh ingredients when I can. But really, matzoh crackers are just not my thing.
I have much-loved guests coming, so it will still be a labor of love. I made a menu I know will be wonderful, and I will be happy once I finish peeling all those damn eggs!
This pie is perfect for the holiday. It is sweet, but not too sweet. The cinnamon, vanilla, and nutmeg combine for pleasant savory goodness. The lemon gives it a nice tang. It is topped with candied pecans, which adds extra “wow!” factor. It has no crust, so it is more of a crumble than a pie.
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This recipe is courtesy of Tori Avey, and will serve 12 people who will be humbled by this beautiful pie, and actually surprised how good this Passover dessert is.
Ingredients for Passover Apple Pecan Pie:
5 ripe, granny smith apples – peeled, cored, and chopped
¼ cup butter or margarine, divided
½ cup applesauce
⅓ cup white sugar
5 tablespoons brown sugar, divided
1 ½ tsp cinnamon
1 tsp vanilla
1/4 tsp nutmeg
1/2 lemon, juiced
3 egg matzos, crushed into large crumbs
2 large eggs
1/2 tsp salt
Nonstick cooking oil spray
3/4 cup finely chopped pecans
Preheat oven to 350°F.
In a medium saucepan, melt 2 tbsp butter or butter substitute
Add applesauce, white sugar, 2 tbsp brown sugar, vanilla, cinnamon, nutmeg and lemon juice.
Stir till well combined, then bring to a boil.
Reduce heat to medium and add diced apples to pan. Stir apples till they are well coated with sugar mixture.
Cover the pan and cook over medium heat for exactly 8 minutes, stirring occasionally. Do not overcook!
Uncover apples at the end of cooking and remove from heat; allow to cool.
Meanwhile, place crushed matzos into a large mixing bowl and cover with water.
Let matzos soak for 1 ½ minutes (no longer), then drain in a colander.
Gently squeeze the matzo crumbs in the colander to remove excess moisture.
In a small bowl, beat the eggs with the salt.
Add eggs to the matzo and stir till well combined.
Pour cooled apples and sugary syrup from the pan into the mixing bowl with the matzos.
Stir till combined.
Reserve the pan.
Spray a deep pie dish generously with cooking oil spray.
Pour the apple mixture into the pie dish.
In the same saucepan you used to cook the apples, melt 2 tbsp butter, or butter substitute, then stir in 3 tbsp brown sugar and mix to form a thick syrup.
Stir chopped pecans in the syrup till they are well coated. Remove pan from heat.
Sprinkle candied pecans evenly over the top of the apple pie.
Bake pie for 45-50 minutes, until the top is golden brown and pie is cooked through.
Serve warm.
It’s that simple!
SPRING!
