Apple Pie with Matzos
Submitted by mlaban
Traditional Passover apple pie made with matzo meal crust instead of flour. Unique dough from soaked matzos, hard-boiled egg yolks, and butter.
YIELD
12 servingsPREP
10 minCOOK
50 minREADY
1 hrsThis kosher-for-Passover pie uses an ingenious crust made by soaking matzos until soft, then blending them with butter, mashed hard-boiled egg yolks, and matzo meal into a workable dough.
The texture is different from flour pastry but it works. Diced apples get layered with the dough and a mixture of lemon, sugar, and chopped nuts, then the whole thing bakes into a two-layer bar-like pie.
Serve warm when the crust is at its most tender.
Chef Tips
- Squeeze soaked matzos thoroughly; excess water makes dough too sticky
- Mash yolks completely smooth so they blend evenly into matzo mixture
- Pat half the dough into pan rather than rolling; it’s too soft for traditional rolling
- Bake at lower temperature (325°F) since matzo-based dough browns faster than wheat
Ingredients
Directions
Soak MATZOS 10 minutes and squeeze out excess water.
Cream butter and matzos until blended.
Mash yolks fine and add to mixture. Add sugar; salt, beaten eggs, lemon rind and matzo meal.
Grease a pie pan and spread with half of mixture.
Arrange apples over mixture. Spread lemon juice, sugar mixture and nuts on top.
Spread remaining dough over apples.
Bake 30 to 40 minutes at 325℉ (160℃).
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