Recipe by Rifky Feferkorn

Mrs. Feder’s Apple Pie

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Mrs. Feder’s Apple Pie
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Egg - Gluten - Wheat
3 Hours
Diets
- Vegetarian - Pescatarian - Salt Free

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

Ingredients

Dough

  • 1 and 1/2 cups margarine

  • 1/2 cup water

  • 3 egg yolks or 2 eggs

  • 4 cups Glicks Flour

  • 1 teaspoon baking powder

Filling

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.

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.

Credits

Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi

Recipe tags

apple pie apples fall flavors freezer friendly fruity desserts large yield Rifky Feferkorn Shabbos
Mrs. Feder’s Apple Pie

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