• pound butter of pareve margarine
  • 2 cups all-purpose flour
  • 2 tbsp sugar
  • /8 tsp salt
  • cup cold water


  • 5-6 apples, peeled, cored, and finely sliced
  • cup raisins
  • Juice and grated rind of 1 lemon
  • 2 tbsp grated almonds or walnuts
  • 1 egg yolk
  1. Using a food processor or pastry blender, combine the butter or margarine, flour, sugar, and salt. Spin or blend well and slowly add the cold water. When a soft ball forms, divide in half, wrap in waxed paper, and refrigerate for about 1 hour, or until firm.
  2. Preheat oven to 350 deg F.
  3. Combine the apples, raisins, and lemon juice and rind.
  4. Roll out half the dough and press into a 10-inch pie plate. Fill with the apple mixture. Roll out the top crust and cover the pie. Seal the crust. Make a few air holes with a for. Sprinkle some grated nuts mixed with egg yolk and lemon rind on top. Bake 40 minutes or until golden.
    SOURCE: The Jewish Holiday Kitchen by Joan Nathan.