Passover Apple Pecan Pie

Update: I shared this recipe with my friends at Zabars.com! Click here to see the post.

Here’s the thing… I love pie. Love, love, love it! But at Passover, when leavening is not an option, making a tasty pie crust becomes much more difficult. This recipe evolved out of my need for a Passover pie substitute (because let’s face it– it’s really, really hard to get through an entire week without pie). I did away with the crust entirely and instead relied on matzo cracker crumbs to hold the filling together. The result is something between an apple crumble, a pan dowdy and a pie. Whatever you want to call it, it’s delicious!

Bake this Passover dessert in an old-fashioned pie dish, and nobody will complain about the missing crust… the flavor is very similar to a nutty apple pie. The candied pecans add a crunchy sweet topping to this decadent Passover treat. Serve ala mode for extra deliciousness.

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Passover Apple Pecan Pie

Ingredients

  • 5 ripe granny smith apples - peeled, cored, and chopped
  • 1/4 cup butter or margarine, 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
Prep Time: 20 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 20 Minutes
Servings: 10
Kosher Key: Dairy or Pareve, Kosher for Passover
  • 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.
  • 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.
  • Passover Note: If you're making this dish for Passover and you're keeping strictly kosher, make sure your packaged products are certified Kosher for Passover.
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Category: Baked Goods and Brunch Fare, Dairy, Desserts, Featured Recipes, From The Archives, In the Kitchen, Pareve, Passover - Ashkenazi, Passover - Sephardic, Passover - Vegetarian Ashkenazi, Passover - Vegetarian Sephardic, Recipes, Tomato Free, Vegetarian

Comments (50)Post a Comment

  1. Thoroughly Modern Melly says:

    Hey Tori!

    This isn’t about pie, but wanted to let you know the green bean pepper salad was a big hit! Especially with my oldest daughter, who is not usually a veggie fan.

    The pie looks great!

    Can’t wait to make it!

    Mel

  2. kg123 says:

    Isaid we were trying to lose weight!!!!! ohwell. still haven’t tried the spinach pancsake but looks like well be trying this pie (it’s less calories right then regular apple pie???? pls say yes!)

    kelly

  3. Shirley from Port Washington says:

    Dear Shiksa,

    I tried the Moroccan fish with halibut for my husband last Friday. You were right, it was just fine with the regular Paprika I got from my King Kullen market around the corner. Thank you for your personal advice. I enjoy your recipes.

    Best,
    Shirley

  4. Shirley from Port Washington says:

    Dear Shiksa, p.s. I am sorry if I wrote about the Moroccan fish on the wrong page. (I am new to this whole blogging thing)

    Shirley

  5. Eve Goldstein says:

    Dear Tori,

    I do not prefer apples or apple pie, but I would love to try this Passover pie concept. Are there any fruit substitutes you would recommend for this recipe?

    Thank you!

    Eve

  6. Tori Avey says:

    Eve, this recipe really calls for apples, I’ve never tried another fruit. It would probably work with peaches, too. If you try it let me know how it goes. :)

    Shirley, glad the fish worked out for you!

    Kelly, I don’t really think this pie can be considered low-cal… it might be a tad healthier than a fully crusted pie, but if you’re looking for a healthy dessert healthy dessert I wouldn’t suggest this one. I’ll provide some lighter suggestions before Passover!

  7. Aprnstrngs says:

    Your entry inspired me, I already had all the ingredients in the house! So I just decided to go for it! My kids came home from school and devoured it! The kitchen smells amazing! Your right Tori you just can’t go through a whole week without pie!!!!!! Thank you!!!!

  8. Tori Avey says:

    Yay! Happy it turned out well for you. It was also “devoured” here on the homefront. ;)

  9. I have always been interested in trying a pie for Passover since I am a major pie baker. This might be something I will try this year!

  10. Katchef says:

    I’m sure I’m not saying anything new around here but well done. I’ll try this soon.

  11. Pingback: Passover Menu Ideas 2011 | The Shiksa Blog

  12. cindy says:

    hey! i just made your apple pie. i was not 100% sure when i was making it, but it just came out of the oven and i am confident, based on sight and smell, that it is gonna be a hit tomorrow night. thank you! off to make your potato kugel now :)

  13. Nag says:

    Fab passover recipe…so delicious and easy I would make it all year long! What would you use in place of the matzah?

  14. michelle says:

    Can I use Israeli Matzos? I could not find egg matzos anywhere. Is there any way to adjust for the missing egg?

    • Tori Avey says:

      Hi Michelle– Israeli Matzo is fine, no need to adjust for the missing egg. The egg matzo flavor is a personal preference, but it will work equally well with regular matzo.

      Nag– I’ve never made this outside of Passover, so I’ve never tried a sub for the matzo. If I find a suitable one I’ll report back.

      Cindy– Hope you enjoyed both the “pie” and the kugel! :)

  15. Karin says:

    Tori, sorry this response took so long but, the Passover Apple Pecan Pie was wonderful! There wasn’t a crumb left over and everyone loved it! Thank you so much!

  16. Joseph Chiaravalloti says:

    I don’t mean to be picky but paté brisé (pie crust) contains no leavening. It is, however, best made with lard which could pose a problem for some Jews, but solid vegetable shortening has been used to make successful pie crust for generations of kosher keepers. Flour, shortening, and ice water. No dairy, no animal fat. Why work so hard to get around it with crushed matzos?

    • Tori Avey says:

      Hi Joseph, that’s a great question. Traditional wheat flour is actually not kosher for Passover. Before wheat is ground into flour, the wheat kernels are tempered with water for many hours. According to the kosher laws, water can only make contact with wheat for 18 minutes or less before it is considered “leavened.” When water meets with wheat, a natural leavening known as fermenting occurs, and this time limit of 18 minutes keeps that natural fermentation from occurring. This is why we eat matzo on Passover– matzo is baked using a special process that takes no longer than 18 minutes from start to finish (from mixing and kneading, all the way to removing it from the oven). Hope that makes sense! :)

  17. Sue says:

    Would love to try the apple pecan pie. How far in advance can it be made, and how should it be stored if there is any left over.

  18. Jackie says:

    Can this made in advance & put in freezer?

  19. Sue says:

    What is the reply for advance making and storing this pie? Can it be frozen?

    • Tori Avey says:

      Hi Sue, hi Jackie– I have never frozen this pie before, so I don’t know how it will hold up. I want to say it should be fine based on ingredients, but I can’t promise because it’s a rather unique creation– the filling is like nothing I’ve ever created before. I do know that it holds up very well in the refrigerator, so perhaps you can make it a couple of days ahead and refrigerate, then reheat before serving? If you do try freezing it, please let us know how it works for you.

  20. Anita says:

    Oh my goodness gracious! Now I can’t wait for the 2nd night at our synagogue. I think I will be very popular!
    I always put the recipe next to the dish I bring. I’m sure you will have some new fans!

  21. alan says:

    i will try this out it looks so good i can’t believe its without wheat

    • Tori Avey says:

      Just to clarify, it’s not without wheat; matzo contains wheat. It is, however, made without leavened grains and therefore kosher for Passover.

  22. Jackie says:

    Just made the pie. It looks incredible. Now on to Charoset balls! Already made the brisket & put in freezer.

  23. Jackie says:

    Served pie for dessert last night. Was delicious, however, did not slice well. It totally fell apart. I’m having it for lunch with cottage cheese.

    • Tori Avey says:

      Hey Jackie! Glad you enjoyed the pie. Next time, try baking it for 5-10 minutes longer (the longer the better), and let it cool completely before slicing. That should solve the falling apart problem. If not, you could add another egg to the apple mixture, which will help to bind it.

  24. Beth says:

    Made this with gluten-free matzah and wanted to let others know it still came out wonderful. This is a keeper for a Passover dessert.

  25. Nancy says:

    The apple pecan pie was a huge hit at our seder. My husband loved it so much he said I could make it anytime. I have really enjoyed the Passover Potluck. I’m sure many of the recipes will appear on our table for many years.

  26. Alice K. says:

    I made the pecan apple pie for our seder. It was a huge favorite. Everyone loved it. I will make it again for the end of the holiday. Thanks, Tori!

  27. Denise Levin says:

    Hi Torey,
    I dont have any applesauce for Pesach in the house. Can I just leave it out. I dont feel like making any either!
    Id like to try this tomorrow for the last days. I hope you have time to reply.
    Happy Passover,
    Denise

    • Tori Avey says:

      Hi Denise, the applesauce adds moisture and helps to bind everything together. You can try making it without it, just know that it will probably not hold as well together– it will likely have a texture that is more similar to an apple crumble than an apple pie, and may not be as clean to slice (it may fall apart a bit). It should still taste good– no promises on the texture, though. :) Chag Sameach!

  28. Lori says:

    I baked this last weekend for our seder and it was fabulous!!!! I chopped the apples (by my Cuisinart) much smaller than your photos, and it came together more like a cake, than a pie. This is a recipe that will be made again next year. It was a hit!

  29. Blake says:

    How would you recommend reheating the pie if it has to be transported to a family’s house!

  30. Rhonda says:

    This recipe looks great. Can the pie be frozen and reheated?

  31. Rhnda says:

    I only have one issue with this pie! I tasted the filling before completing the recipe so I would know if I wanted to continue and I had to make more filling because it was so very delicious. Can’t wait to serve this. Thanks.

  32. Katuska says:

    I made this pie for a special dinner and was a tremendous success. Everybody like it, even the Kids! Truly recomended.

  33. flossy says:

    This baby is in the oven right now! Planning to serve it tomorrow for our late passover meal. High hopes!

    The nuts weren’t really sprinkle-able once they were coated. The coating was too thick…but, they look nice in scattered clumps too!

    • Tori Avey says:

      Enjoy flossy! You may have cooked the nuts a bit too long, they should be easy to break apart and sprinkle. The longer they sit over heat, the more “candy-like” they become, which means they’re harder to break apart.

  34. Oraneet says:

    Hi, What other topping can I use if I don’t want to use nuts. Also can the pie be made one day ahead of time?

    • Tori Avey says:

      Hi Oraneet, yes the pie can be made one day ahead. It tastes best reheated. I’ve never made it without nuts and I’m not sure what substitution to recommend. Usually I recommend sunflower seeds, but here I’m not sure if it will work in terms of the flavor, and they are also considered by many to be kitniyot (if you’re making this for Passover- if not, this wouldn’t be a concern). You could try a streusel topping without nuts, however most contain some kind of flour to help bind them. If I think of a good sub I will post back here.

  35. Barbara says:

    Hi Tori! What other dish can I make this in? I don’t have a deep dish pie pan and don’t want to buy one.

    • Tori Avey says:

      Hi Barbara– you might try an 8-9 inch round cake pan or an 8×8 square pan. I’ve never tried either so please know that you may have a little too much filling for either of these options, but they should be roughly the same in terms of the volume they hold.

  36. Barbara says:

    Hi Tori! I wanted to let you know that I made the pie in a 9 inch round cake pan and it was perfect and delicious! I can’t wait to try it with vanilla ice cream!

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