Recipe By Brynie Greisman
This pie is not overly sweet; it’s the perfect complement to chicken and meat dishes. An added benefit is that it tastes equally good served warm or at room temperature.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Mix all the ingredients together (aside from the pie shell). If the mixture is too thick, add a bit more soy milk. Pour it into the pie shell. You will have a little extra filling; this can be used to make muffins. (You should have enough for two muffins or several mini muffins.)
Sprinkle the top with cinnamon and vanilla sugar if desired. Bake for 45 minutes. This pie freezes very well.
When I double this recipe, I use 1/3 cup oil and 1/4 cup applesauce, 5 eggs, and 2/3 cup soy milk. It yields approximately two 9-inch-round pans and one 7-inch-round.
You can top with your favorite crunchy topping made of flour, brown sugar, oil/margarine, and pecans (if you use them on Rosh HaShanah). This pie tastes delicious without the crust as well.
