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Apple Pie, Pesach (D/P, KLP, TNT)
Source: Adapted from "Appendix to the I Hate to Cook Book," by Peg Bracken
Serves:6 to 8

6 apples
Lemon zest
Oil, margarine, or butter
1/2 cup brown sugar
1/2 cup margarine or butter
1 tablespoon less than 1 cup of cake meal
1 tablespoon potato starch

Preheat oven to 350°F.

Peel and slice apples. Arrange slices in layers in a greased pie plate, dribbling oil or dotting with butter or margarine, and sprinkle each layer with zest, sugar and cinnamon.

Mix measured sugar, margarine or butter, and cake meal. This should make a sticky dough that really isn't very rollable. Break off little clumps of dough, flatten in your hand, and arrange rounds on top of the apples to cover. Sprinkle with more cinnamon and sugar. Bake for half an hour.

Poster's Notes:
Obviously, almost any fruit can be used here--pears, peaches, strawberries, cherries. If I were using the smaller fruits, I'd just toss them with the sugar, cinnamon, zest, and oil before piling them in the pie plate. If nut allergies aren't a problem, I'd sub in a few spoons of ground almonds instead of the cake meal in the dough, for a better texture and flavor.

To change Bracken's recipe, I added the lemon zest (to me, almost any recipe can be improved by adding lemon zest) and changed the dough to make it Pesach-suitable. It's best served warm or at room temperature. I personally use 1/2 cup of chilled oil instead of the margarine or butter, and blend it with a fork to get a good texture but this can be time-consuming.

Posted by Shayna Kravetz

Nutritional Info Per Serving: N/A