Passover Apple Pecan Pie

This Passover apple pecan pie transforms ordinary matzo into a delightful holiday dessert that's become my secret weapon for impressing guests at Seder. The combination of spiced apples with candied pecans creates a perfect balance of flavors that honors tradition while delivering a truly memorable treat.

I first created this recipe when my mother in law unexpectedly announced she was joining our Passover celebration with just hours to spare. The pantry staples saved me and she requested the recipe before leaving.

Ingredients

• Granny Smith apples: their tartness balances the sweetness and they hold their shape when baked
• Butter or margarine: creates richness in both the filling and topping
• Applesauce: adds moisture and intensifies apple flavor without extra sugar
• White and brown sugars: the combination creates depth of sweetness and helps caramelize the pecans
• Cinnamon and nutmeg: warm spices that evoke traditional apple pie flavors
• Matzo crackers: they transform magically into a surprising crust like texture when soaked properly
• Eggs: provide structure and binding for the filling
• Pecans: add essential crunch and nutty flavor that elevates this from simple apple pie to something special

Step-by-Step Instructions

Create the Spiced Apple Base:

Melt butter in a saucepan and combine with applesauce sugars spices and lemon juice until bubbling. This mixture creates the sweet aromatic base that will infuse the apples. Add chopped apples and coat thoroughly in the mixture before covering to cook precisely 8 minutes. The timing is crucial as overcooking will turn the apples mushy while undercooking leaves them too firm.

Prepare the Matzo Mixture:

Crush matzo into large pieces not fine crumbs and soak in water for exactly 90 seconds. This precise timing allows the matzo to soften without disintegrating. Drain and gently squeeze to remove excess moisture a step many miss but essential for proper texture. Combine with beaten eggs which act as the binding agent that will hold everything together.

Combine Filling Components:

Mix the cooled apple mixture including all the flavorful syrup with the matzo egg mixture. This integration creates the unique texture that makes this dessert special not quite a traditional pie but something uniquely Passover appropriate. The matzo absorbs the apple flavors while maintaining some structure.

Create Candied Pecan Topping:

Using the same pan that cooked the apples melt butter with brown sugar to create a thick syrup. This approach captures any remaining apple flavor while reducing cleanup. Coat chopped pecans thoroughly in this mixture which will caramelize during baking creating a sweet crunchy topping.

Assemble and Bake:

Transfer the apple matzo mixture to a generously oiled pie dish ensuring no sticking which can be problematic with Passover desserts. Distribute the candied pecans evenly across the top which will form a beautiful golden crust during baking. Bake until deeply golden brown and completely set throughout usually 45 to 50 minutes.

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The most surprising element of this recipe is how the humble matzo transforms when properly soaked and baked with the apple mixture. My grandmother actually mistook it for a traditional pie crust the first time I served it which I consider the highest compliment.

Make Ahead Options

This pie actually improves with a day of rest in the refrigerator as the flavors meld and deepen. You can prepare it up to two days before serving which is invaluable during the busy Passover season when cooking demands are high. Simply reheat individual slices or the entire pie in a 300°F oven for about 15 minutes before serving.

Ingredient Substitutions

While Granny Smith apples are ideal you can use any firm baking apple like Honeycrisp or Pink Lady. For those avoiding nuts the pecan topping can be replaced with a streusel made from matzo meal brown sugar and butter or margarine. Coconut oil works well as a dairy free alternative to butter maintaining the richness without compromising the pareve status.

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Serving Suggestions

This dessert straddles the line between pie and kugel making it versatile enough to serve on its own or with accompaniments. For dairy meals a dollop of whipped cream or vanilla ice cream creates a delightful contrast. For pareve meals try serving with kosher for Passover sorbet or a simple dusting of powdered sugar.

Cultural Context

Passover desserts have always presented challenges due to the prohibition of leavening agents and for many Ashkenazi Jews kitniyot as well. This recipe represents the ingenuity of Jewish cooks who have historically transformed limited ingredients into delicious foods during the holiday. The use of matzo as a binding agent rather than flour is a traditional technique that dates back generations.

Frequently Asked Questions

→ Can I prepare this dessert in advance?

Yes, you can prepare the pie a day in advance. Store it in the refrigerator and reheat it in the oven before serving.

→ How do I ensure the matzo crumbs are not too soggy?

Make sure to soak the matzo crumbs for only 1 ½ minutes, then drain and gently squeeze out any excess moisture before use.

→ Can I use a butter substitute to make this dish pareve?

Yes, you can use margarine or another kosher butter substitute to keep the dish pareve and kosher for Passover.

→ What type of apples work best for this dessert?

Granny Smith apples are ideal as they add a tartness that balances the sweetness of the pie.

→ How do I prevent the apples from overcooking?

Cook the apples for exactly 8 minutes, uncovered at the end, and allow them to cool after removing them from the heat.