(Leftover) Charoset Apple Pie
What do you do with leftover charoset?
My favorite Passover food is definitely charoset (haroset), a traditional Jewish fruit spread served during the Passover seder and eaten on Matzah, flat and unleavened cracker-like bread. But when the week is over what do you do with all the leftover charoset and matzah?
MAKE A PIE, OF COURSE!
Gather your leftover charoset and matzah/matzo meal. Or, if you're like me and are happy eating charoset with a spoon before the seder's over, use the recipe below to make some more charoset! Grab a pie pan, your favorite apron, and join me in the kitchen!
(This recipe is appropriate for Gentiles, too!)
- 9-inch pie pan
- aluminum foil
- food processor OR large mixing bowl and fork
- enough leftover charoset to fill a 9-inch pie pan (apple charoset recipe below; add 1 tbsp arrowroot added to apple charoset to absorb liquid and help the filling set)
- matzo meal pie crust (recipe below)
- matzo meal crumb topping (recipe below)
Baking Appliances and Hardware - used for this recipe
Bamboo is pretty enough on which to serve food, so we use almost exclusively bamboo. The little care they need includes rubbing them with food-grade mineral oil to preserve their look. Don't cut meet on a wooden cutting board, though, which is very porous.
I love my glass pie pan but I sure wish it had a lid like this one! So much prettier and sturdier than covering a pie with aluminum foil, and much safer to transport without fearing crushed pie mush for dessert.
I love my glass pie pan because it's sturdy, doesn't contain heavy metals, and shows off the crust.
Stainless steel bowls are pretty enough in which to mix and serve foods like salads. If they are unpainted stainless steel without a rubber bottom they can double for other things, too, like a double boiler (put an over-sized bowl onto a pan of water).
A food processor is a serious must for a true foodie. It was probably the best food investment we've made. Look for one with a bowl big enough to fit your family's needs. It needs an ON switch and a PULSE Switch, and switches are better than buttons. The more blades the better.
Gather Your Ingredients - ingredients for apple charoset, matzo meal crust, and crumb topping
(see recipes below for individual ingredient lists)
What's your favorite type of charoset?
Matzo Meal Crust
- 1 1/4 cups matzo meal or crushed matzah
- 1/4 cup raw sugar
- 1 tsp ground cinnamon
- dash of salt
- 1 stick (1/2 cup) unsalted butter or margarine (melted)
- Preheat the oven to 375 degrees Fahrenheit.Use a food processor or a fork to mix all the dry ingredients.Mix in the melted butter. The crust will still appear pretty crumbly at this point. Press the mixture into the bottom and up the sides of a 9-inch pie pan.Pre-bake the crust for 8-10 minutes.
pressing the matzo meal crust into the pie pan
Matzo Meal Crumb Topping
- 1/3 cup matzo meal or crushed matzah
- 1/2 cup raw sugar
- 2 tsp ground cinnamon
- dash of freshly grated nutmeg (5 or 6 good shaves)
- 1/2 stick (1/4 cup) butter or margarine (softened)
- Combine all ingredients except the butter. Cut in the butter with either a food processor or a fork until fully incorporated, leaving you with a tasty, crumbly topping.
grating the nutmeg for the matzo meal crumb topping
Do you cook with matzo meal year round?
Apple Walnut Charoset Pie Filling
- 6 small apples suitable for baking (cored and cut into pieces)
- 1/4 to 1/2 cup walnuts to taste
- sweet white or red wine
- 1 tbsp honey or agave nectar
- 1 tbsp ground cinnamon
- a dash of salt
- 1 tbsp arrowroot (for pie filling only)
- Add all the ingredients to a food processor and pulse until everything is in small pieces. For a smoother pie filling texture continue pulsing the mixture until it just starts to look smooth.
cutting the apples for the charoset
Assemble the Pie
and bake it!
- The oven is already preheated, thanks to pre-baking the matzo meal crust.
- Scoop the filling until the crust is filled and the filling is slightly rounded.
- Use your spoon or scoop to smooth the top.
- Cover the charoset filling with the crumble topping.
- Cover the pie with aluminum foil and bake in the oven for 35 minutes.
- Remove the foil and bake the pie for another 25 minutes.
- Remove the pie from the oven and place on a cooling rack or a cool burner and allow to cool for two hours to overnight.
- Dig in!
Enjoy your delicious (leftover) charoset pie!
filling the pie crust with charoset
the filling covered with crumb topping
putting the charoset pie into the oven
my slice of apple charoset pie!
Buy a Collection of Passover Recipes by the New York Times
More Leftover Charoset Recipes
including muffins, cookies, and roast chicken available at Gourmania (a website I found while researching for this recipe).
Hello! My name is Shandi, and my husband, Jason, and I love to cook! (Well, he loves to cook and I love to eat good food so I'll cook too.) We created this Leftover Charoset Pie recipe on the last night of passover 2011. (Please excuse our hair; it was late!)
I was looking for an excuse to make more charoset and extend the Passover food season, and we came up with this delicious pie! Ours was apple and walnut charoset, as shared in the charoset recipe above, but I know it'll be great with any type of charoset. We hope you enjoy it as much as we did!