The Tabernacle In Branson

The Tabernacle In Branson



By Brenda Storch, Messianic Rebbetzin of The Tabernacle


  • 6 medium Granny Smith apples
  • 6 medium McIntosh apples
  • Grated rind of 1 lemon
  • 1 Tablespoon lemon juice
  • ½ cup granulated sugar
  • ¼ cup potato starch
  • ½ cup dark brown sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ¼ cup granulated sugar
  • 6 Tablespoon unsalted butter melted
  • ¼ cup dark brown sugar
  • ½ cup matzo cake meal
  • ½ teaspoon ground cinnamon’
  • Pinch of salt
  • 1 sheet of matzo

  • Set the oven at 350 degrees. Have on hand a 9 inch – deep dish pie pan
  • Peel, core and slice the apples into eighths. In a bowl, toss them with the granulated and brown sugar, and lemon rind and juice. Add the potato starch, cinnamon, and salt and toss
  • In a bowl, combine the granulated and brown sugar and cinnamon Place the matzo in a zipper plastic bag and close. Pound with a meat tenderizer or rolling pin until it is the texture of oats. Transfer it to a bowl. Add 2 tablespoon of the butter or oil and stir to coat the matzo. Stir in 3 tablespoons of the sugar mixture
  • Add the coated matzo to the sugar mixture and combine with the remaining matzo cake meal and salt. Add the remaining butter and stir gently
  • Top the apple mixture with the crumb mixture. Bake the pie in the middle of the oven for 1 hour or until the topping is lightly browned and the apple mixture is bubbling
  • Serve warm or room temperature