Passover Apple Pecan Pie (Print Version)
# Ingredients:
01 -
5 ripe Granny Smith apples, peeled, cored, and chopped
02 -
1/4 cup butter or margarine, divided
03 -
1/2 cup applesauce
04 -
1/3 cup white sugar
05 -
5 tablespoons brown sugar, divided
06 -
1 1/2 teaspoons cinnamon
07 -
1 teaspoon vanilla
08 -
1/4 teaspoon nutmeg
09 -
1/2 lemon, juiced
10 -
3 egg matzos, crushed into large crumbs
11 -
2 large eggs
12 -
1/2 teaspoon salt
13 -
Nonstick cooking oil spray
14 -
3/4 cup finely chopped pecans
# Instructions:
01 -
Preheat oven to 350°F (175°C). In a medium saucepan, melt 2 tablespoons of butter or butter substitute. Add applesauce, white sugar, 2 tablespoons brown sugar, vanilla, cinnamon, nutmeg, and lemon juice. Stir until well combined, then bring to a boil.
02 -
Reduce heat to medium and add diced apples to the pan. Stir to coat apples well with the sugar mixture. Cover and cook over medium heat for 8 minutes, stirring occasionally. Do not overcook. Uncover and set aside to cool.
03 -
Place crushed matzos into a large mixing bowl and cover with water. Let soak for 1 ½ minutes, then drain in a colander. Gently squeeze out excess moisture.
04 -
In a small bowl, beat eggs with salt. Add the eggs to the matzo crumbs and stir until well combined.
05 -
Add the cooled apples and their syrup from the saucepan to the matzo mixture. Stir until evenly combined.
06 -
Spray a deep pie dish generously with nonstick cooking oil spray. Pour the apple mixture into the prepared pie dish.
07 -
In the same saucepan used for the apples, melt 2 tablespoons butter or butter substitute. Stir in 3 tablespoons brown sugar to form a thick syrup. Add chopped pecans and coat them with the syrup. Remove from heat.
08 -
Sprinkle the candied pecans evenly over the apple mixture in the pie dish. Bake in the preheated oven for 45-50 minutes, until the top is golden brown and the pie is cooked through. Serve warm.
# Notes:
01 -
Ensure all packaged ingredients are certified Kosher for Passover if following strict kosher guidelines.