APPLE MATZO PIE
By Brenda Storch, Messianic Rebbetzin of The Tabernacle
Matzo meal in place of flour gives the cake its light texture. Make your own matzo meal by processing plain matzo meal pieces in a food processor until finely ground. For an extra airy cake, squeeze as much water from the apples as possible.
Preheat oven to 350 degrees. Lightly coat an 8" springform pan with nonstick spray. In a medium bowl, using an electric mixer, beat 6 egg yolks,sugar, and salt until thick and pale, about 3 minutes. Fold in apples, matzo meal and lemon zest.
MIX In another medium bowl, with clean beaters, beat 3 egg whites until stiff peaks form, about 4 minutes. With rubber spatula, gently fold egg whites into apple mixture and transfer batter to pan. Drizzle with honey and sprinkle with pecans, Bake until golden brown and set in center, 45-50 minutes. Let cake cool completely in pan on a wire rack. (Store cooled cake in pan, covered with plastic, at room temperature, up to 1 day.) To serve, run a small knife around edge of pan, remove cake and slice.
APPLE MATZO PIE
I was amazed at how good this was! And what a great recipe to use up Ritz crackers in time for Passover.
PREHEAT oven to 425°F. Roll out half of the pastry and place in 9-inch pie plate. Place cracker crumbs in crust; set aside.
MIX sugar and cream of tartar in medium saucepan. Gradually stir in 1-3/4 cups water until well blended. Bring to boil on high heat. Reduce heat to low; simmer 15 minutes. Add lemon peel and juice; cool. Pour syrup over cracker crumbs. Dot with butter; sprinkle with cinnamon. Roll out remaining pastry; place over pie. Trim; seal and flute edges. Slit top crust to allow steam to escape.