Passover Apple Pecan Pie

Step 1

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, vanilla, cinnamon, nutmeg and lemon juice. Stir till well combined, then bring to a boil.

Step 2

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.

Step 3

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.

Step 4

In a small bowl, beat the eggs with the salt.

Step 5

Add eggs to the matzo and stir till well combined.

Step 6

Pour cooled apples and sugary syrup from the pan into the mixing bowl with the matzos. Stir till combined. Reserve the pan.

Step 7

Spray a deep pie dish generously with cooking oil spray. Pour the apple mixture into the pie dish.

Step 8

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.

Step 9

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.

Step 10

Bake pie for 45-50 minutes, until the top is golden brown and pie is cooked through. Serve warm.