This is a great use for any leftover charoset that you might have leftover from the seder dinner. If you don't have any leftover, that's fine. You can just make some more. This also makes a great dessert, Rosh Hashanah food item, or "morning-after-seder-dinner" breakfast!
Makes one 9-inch pie
Â¾ cup Matzah Meal or Whole Wheat Flour
1 pinch Sea Salt
2 Tbsp Coconut or Light Olive OIl
1 Tbsp Butter
1 Tbsp Yogurt
Â½ Tbsp Honey
1Â½ Tbsp Cold Water (only if needed)
â…“ lb Honey
2 tsp Arrowroot Powder
4 cup Gala Apples, peeled and diced
1 cup Raisins
Â½ cup Walnuts or Pecans, chopped
Start assembling the pie crust by combining flour and salt in a food processor. Pulse in oil and butter until mixture resembles a coarse meal. Add yogurt, honey, and water, if needed, to form a ball. Chill, if possible,for a hour, or freeze for ten minutes to make rolling easier.
Mix the honey and arrowroot powder in a medium bowl until smooth. Add the apples, raisins, and nuts, and mix until blended.
Roll the dough out into a 10-inch circle, or big enough to cover the pie pan. Place into a 9-inch pie pan and prick the bottom all over with a fork. Bake for 10-15 minutes until golden.
Put the filling into the prebaked crust, cover with aluminum foil, and bake for 30 minutes until the apples are soft, and the mixture is slightly thickened.
Let cool for one hour before cutting. Serve warm, and enjoy!