during passover you’re not supposed to eat anything with leavening.. this pie was delicious!! we didnt even miss a crust! next time i might add some craisins and more pecans! YUM
Passover Apple Pecan Pie
adapted from the shiksa
- 3 granny smith & 2 gala apples – peeled, cored, and chopped
- 1/4 cup butter, divided
- 1/2 cup applesauce
- 1/3 cup white sugar
- 5 tbsp brown sugar, divided
- 1 1/2 tsp cinnamon
- 1 tsp vanilla
- 1/4 tsp nutmeg
- 1/2 lemon, juiced
- 3 egg matzos, crushed into large crumbs
- 2 eggs
- 1/2 tsp salt
- Nonstick cooking oil spray
- 3/4 cup finely chopped pecans
Preheat oven to 350 degrees F. In a medium saucepan, melt 2 tbsp butter or butter substitute. Add applesauce, white sugar, 2 tbsp brown sugar, cinnamon, vanilla, 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.
i had such high hopes for this recipe — it looked delicious going into the oven!
and it looked ok coming out of the oven
but alas after cutting into it it didnt look too hot — it was really watery — maybe the pears were too ripe?? released too much liquid?? so i let it set overnight…. that didnt do much to help it.. the insides looked like curdled milk… we each tried a bite or two… and it could have been good.. not sure what went wrong!
Rustic Pear and Cream Cheese Tart
adapted from purewow
4 pears peeled, cored and sliced into ¼-inch slicesJuice of half a lemon
½ cup sugar, divided
1 cup mascarpone cheese
¼ cup sour cream
1 teaspoon pure vanilla extract
1 pie crust (your favorite recipe or store-bought)
1. Preheat the oven to 375°. Toss pears in lemon juice to prevent from turning brown. In a large bowl, mix half the sugar with mascarpone cheese, sour cream, egg and vanilla.2. Roll out the pie crust and place in a 9-inch fluted tart pan, with excess hanging over the edges. Spread cream-cheese mixture in bottom of tart shell. Layer pears over cheese mixture. Sprinkle remaining sugar over pears.
3. Fold excess dough over edges of tart pan for a rustic look. Bake until crust is golden brown, 35 to 50 minutes. Slice and serve.