Kosher Apple pie is very simple to make; especially when using the pie crust recipe from Baking with Julia (source). Growing up, pie was always challenging…will the crust turn out? Will it be too dry and crack, or too tough? I discovered this particular recipe when the book came out in 1996 and have never had reason to search out another. It is super simple. Okay, I just reviewed the recipe in the actual book, not the converted recipe I use to make large amounts. There are 5 ingredients and 13 tips for working with pie dough. Apple pie is very simple to make, seriously. It is all in the wrists.

Kosher Apple Pie

But, before we start, I have to give a shout out to my friend Susan’s father, Dr. Marshall. I’m honored that he loves my apple pie. Recently celebrating his 95th birthday on the 7th night of Chanukah, he graciously ate my sufganyout as we sang happy birthday. I feel I owe him an apple pie, though. One should live to 95, nay ~ even 120, celebrating with their favorite dessert.I first meet Dr. Marshall on the stairs to my basement storage room while sandwiched between the compost and recycle bins. Susan brings him there to introduce me after not finding me in the bakery. Father and daughter, both the most gracious and kind people you’ll ever meet, and both physicians, are enthralled with my pie making skills. Hardly life-saving but I concede that pie makes life worth living! I never make apple pie without thinking of Dr. Marshall. And, I never make any pie without thinking of our mutual friend Ken. He’ll eat any kind of pi-i-i-ie; it reminds him of his mom. Yes, pie makes the world go round.

Kosher Status:	Parve
Number of servings:	8 – 10
Main Ingredient(s):	Apples (get it from Bear Stewart)
Preparation Time:	00:40
Cooking Time:	00:40
Skill Level:	2 (1 Easy – 5 Hard)
Estimated POINT value:

Kosher Apple Pie Ingredients:

• Pastry for 2-crust pie (see separate recipe)
• 1 cup sugar
• 1 teaspoon cinnamon
• 4 tablespoons flour
• Dash salt
• 6 cups thinly sliced, pared tart cooking apples (2 pounds)
• 2 tablespoons butter or margarine
• 1 beaten egg for egg wash

Steps:

Follow the directions for the Perfect Pie Dough and make the single crust just up until it is laid into the pan. Do not crimp the edge. Refrigerate, with remaining dough until ready to use.

Preheat oven to 425 degrees.

Peel apples and place in a large bowl, sprinkle with a little lemon juice to prevent browning if you have some. Otherwise, WORK FASTER :-)!

In small bowl, combine sugar, cinnamon, flour, and salt, mixing well. Add to apples and toss.

Turn into pastry-lined pie plate, mounding high in center; dot with margarine.

Roll out remaining pastry into an 11-inch circle.  Gently, GENTLY fold into fourths. Make arrow slits through the folds with a paring knife by GENTLY slicing through the layers.

Place top crust onto the pie.

Unfold the crust and center over the pie. Feel the edge. If if seems like it will be too thick when rolled, trim a little bit off.

Fold edge of top crust under bottom crust; press together with fingertips.

Crimp decoratively by pressing the forefinger of the right hand between the forefinger and thumb of the left hand.

Brush the top of the pie with egg wash.Bake for 20 minutes and then reduce heat to 375′. Continue to bake until apples are tender when pierced with a paring knife and the pie is light golden brown. If the pie is browning too quickly, cover loosely with foil and bake until done.

Cool on wire rack. Tastes great warm!

Eliezer Secret Blintzes Recipe

In the old neighborhood there was a guy named Eliezer, he was not a great cook but every now and again he used to make his blintzes and all the kids in the neighborhood couldn’t resist the smell so we used to ask him for some, this created a tradition in which he would make blintzes and open his doors to anyone who wanted a taste.

When I started baking and making food I asked old Eliezer if he could help me make some blintzes, he refused to give me his own recipe, but insisted on having me for dinner. When I came over I was surprised to find that he had not cooked a thing, he told me that I would make blintzes for him that evening, and from that evening, making blintzes for Eliezer and listening to what he had to say about them (“Oh! This one is way too fat, it feels like bread!”, “Yes! Now I can feel the air in the blintzes, I think you are getting it”) this recipe was born, it is not Eliezer’s original recipe, but I think its close enough.

To make Blintzes you will need
500 ml1  milk
50 gram of sugar or artificial sweetener
3 fresh eggs
A Pinch of salt

Mix all of the ingredients using a blender for about two minutes until the mixture becomes smooth and consistent. Pore the mixture in a spiral movement too a pre heated pen that is lightly oiled until you have a fine thin layer.

After a minute on that fire the side of the blintzes is ready and now you should get ready flip it too the other side for an additional minute or so.

Now comes the good part, blintzes work great with both savory and sweet additions, so you can try and create whatever combination you like, here are some suggestions – garnish with nuts Fresh cinnamon. Fresh vanilla. Raisins. Figs. Apricot. Or drayed nuts.

For the classic Jewish blintzes recipe (blintzes are not exclusively Jewish food, many nations eat them in many forms and names, and it is definitely not the invention of the Jewish kitchen), take 250 gram of soft cheese. 150 gram of  comfiture. Mix, and that’s your traditional Jewish blintzes