YOSSI’S APPLE PIE
Recipe ~ Debbie Elfassy, Benjamin, Israel
Debbie’s husband Yossi (originally from Morocco and a good cook himself) has made this apple pie for special occasions such as Rosh HaShanah or for Shabbat. When they ran a restaurant in Durban, South Africa – called, appropriately, Yossi’s – this pie was a great favorite.
P.S. Everyone says it’s the best Apple Pie ever, and I agree 100%! ~Keren
Little grated lemon rind
2 cups flour, sifted
About 15 Granny Smith
Grated rind of 1 lemon
Half cup seedless raisins
3 generous tablespoons
sticky brown sugar
2 teaspoons cinnamon
1 teaspoon ginger
100 gr butter
Half cup red wine
1 teaspoon vanilla essence
To make filling:
- Peel apples and chop into large cubes.
- Place the apples and all the remaining filling ingredients in a large saucepan, and simmer gently, covered, till apples are cooked and any excess liquid has evaporated.(You may need to remove the lid to reduce the liquid). The mixture will be thick and jam-like.
- Adjust taste if necessary. Leave to cool a bit.
- Mix butter and sugar. Add eggs, gradually.
- Add lemon rind, then flour until you get a soft, pliable dough.
- Line a greased pie dish with a thin layer of the dough. Prick with a fork.
- Bake 190C for 10 mins. Remove from oven.
- Arrange Apple Pie filling on top.
- Roll out remaining dough on a floured surface. Cut long strips and arrange them in a lattice pattern on the pie filling.
- Brush the strips with a little beaten egg yellow and sugar and bake till golden.
- Let cool and enjoy with a scoop of vanilla ice-cream or whipped cream.
- Bon Appetit! B’tei’avon!