Mrs. Feder’s Apple Pie

Rifky Feferkorn Rifky Feferkorn
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This recipe is always a hit. I only make it for a special Shabbos or Yom Tov. I have the recipe from a dear neighbor whom we loved spending time with. It’s been over 40 years since they moved away from Brooklyn, but when we meet, it’s like we’re back on Penn Street.

Yields 1 10×16-inch (25×40-centimeter) pan or 2 10-inch (26 centimeter) round pans

3h 8
Easy Vegetarian Pescatarian Salt Free Parve Freezer-Friendly

Contains: Egg, Gluten, Wheat

Directions

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

  2. Mix all dough ingredients. Refrigerate the dough for one hour to

    make it easier to work with.

  3. Place the dough between two pieces of floured Gefen Parchment Paper and roll it out into two rectangles. Place one dough in a 10×16-inch (25×40-centimeter) pan. If making two round pies, divide dough in half and place one half in each pan.

  4. Mix all filling ingredients and place the mixture on top of the dough. Place the second sheet of dough over the filling. Brush with egg wash and perforate with a fork to let the steam escape.

  5. Bake for one and a half hours or one hour if making two round pies.

Credits

Tips:
Add freshly squeezed lemon juice to the filling for a tangy addition, as it’s very sweet.

Notes:
The pie will keep in an airtight container in a refrigerator to three to four days. If you would like to freeze the pie, do so before baking. When you're ready to bake, thaw the pie first.

Description:
Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi

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