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Apples
in antiquity were small and sour, hardly the sweet forbidden fruit associated
with the Garden of Eden. The sweet apple as we know it is not even mentioned
in the biblical story; in fact, the soil and climate of ancient Israel were
not suitable for it (there are those who claim that the "apples"
of that period were most likely either apricots or quinces). As sweet apples
became popular in the Middle Ages, associations between apples and the sweet
fruit of the forbidden tree of knowledge began to appear in art and literature.
At the commencement
of the Rosh Hashanah meal, an apple is dipped into honey, a symbolic wish
for a sweet year. Food author Joan Nathan brings us two apple recipes, her
family's Rosh Hashanah favorites. The apple pie was originally a German kuchen,
made of dough similar to the zwetschgenkuchen, but later became double-crusted
under "American influence."
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 Aunt
Lisl's Apple Pie
Serves 6-8
(M or P)
½
pound butter of pareve margarine
2 cups all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
¼ cup cold water
5-6 apples, peeled cored, and finely sliced
¼ cup raisins
juice and grated rind of 1 lemon
2 tablespoons grated almonds or walnuts
1 egg yolk.
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1.
Using a food processor or pastry blender, combine the butter or margarine,
flour, sugar, and salt. Spin or blend well and slowly add the cold water.
When a soft ball forms, divide in half, wrap in waxed paper, and refrigerate
for about 1 hour, or until firm.
2. Preheat
over to 350 degrees.
3. Combine
the apples, raisins, and lemon juice and rind.
4.
Roll out half the dough and press into a 10-inch pie plate. Fill with
the apple mixture. Roll out the top crust and cover the pie. Seal the
crust. Make a few air holes with a fork. Sprinkle some grated nuts mixed
with egg yolk and lemon rind on top. Bake 40 minutes or until golden.
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Apple
Streusel
Serves
6-8 (P)
1/3 cup
sugar
½ teaspoon cinnamon
¼ cup orange juice
6 tart apples, peeled, cored, and sliced
¾ cup all-purpose flour
1 teaspoon baking powder
4 tablespoons pareve margarine
2/3 cup brown sugar
1 egg
¼ cup chopped walnuts (optional)
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1.
Preheat over to 350 degrees.
2. Add the sugar, cinnamon, and orange juice to the apples. Mix lightly
and place in a greased 1 ½-quart casserole.
3. Sift together the flour and baking powder.
4. Cut the margarine into the flour and rub with your fingertips to a
crumbly consistency.
5. Mix the brown sugar and egg. Add the mixture, along with the nuts,
if using, to the flour mixture.
6. Sprinkle the streusel over the apple mixture. Bake 45 minutes , or
until the apples are tender and the crust golden brown. |
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 From:
Joan Nathan, The Jewish Holiday Kitchen (New York: Schocken Books,
1988), pp. 114-115
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APPLES
Table of Contents
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