By Brenda Storch, Messianic Rebbetzin of The Tabernacle
INGREDIENTS
APPLE PIE:
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
TOPPING:
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
PREPARATION
APPLE PIE:
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
TOPPING:
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
