About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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  1. Aleksa says

    5 stars
    This is pie fantastic, for Passover and all year round especially for people with dietary restrictions. Texture is wonderful which is sooo important in a pie.

    • Stephie Stenquist says

      I was looking for ideas for leftover haroset and found this – i think i will give it a try too! Thank you Tori for this receipe!

  2. Meghan B says

    5 stars
    This pie was the star of our Pesach! And I didn’t have any applesauce, so I used a food processor to grind up the leftover charoset and used that instead – tasted AMAZING and repurposed my leftovers! thanks !!

  3. Max says

    5 stars
    This pie was absolutely delicious and a huge hit! I assembled it two days ahead, removed from the refrigerator 30 minutes prior to baking, and baked for 50 minutes. It turned out perfectly. I plan to make it again, even not for Passover.

  4. Greta says

    hope you’re enjoying a Happy Pesach, I really look forward to your delicious recipes.
    Chag Sameach to all your family from Greta

  5. Elese Silverman says

    Hi Tori

    Is it better to assemble the day before, refrigerate and cook it for the first time right before you serve it as opposed to reheating?
    Thank you

  6. Janice Shankman says

    5 stars
    Made exactly as per recipe except used 4 gluten-free matzot instead of 3 regular. This was a huge hit at our seder and is definitely a keeper!

  7. Madeline says

    For a Passover cheesecake. My niece’s B/day falls around passover. Cheesecake is her favorite. I had the idea to use macaroons as the crust, Used almond flavored, pressed them into my spring form pan w/pam spray, made my usual cheesecake receipe baked it as usual. Added sugared strawberries on top.
    It Turned out fabulous family loved it . And my niece had her favorite.

    • Ashley at ToriAvey.com says

      Hi Dvora, Tori’s assistant Ashley here. This recipe uses egg as a binder, so it’s an important ingredient. We have not experimented with a vegan version, however we do have a tutorial for vegan egg replacements that you might might want to give a try. Since we have not made it this way, I cannot guarantee it will turn out.


  8. Tzipi says

    Hi, I would love to try this delicious looking pie, however we have nut allergys in our family. I was wondering if the topping can be made with matzo farfel instead of the nuts. Sort of like a “Matzo Crunch” type topping?

    • Tori Avey says

      Tzipi, I think this would probably work out fine… however I haven’t tested it myself so I can’t give you specific advice here.

  9. Leslie says

    Hi, I’m a beginner baker and want to try this to take to Seder. Can I use a 9″ spring form pan? Do I need to make any adjustments to the directions?

    Thank you!

    • Tori Avey says

      I have only baked this in a pie dish– a springform is for recipes like cheesecake, which will keep its structure when you remove the edges. This pie recipe will hold up better in a pie dish, if you can find one– or, in a pinch, you could use a 9×9 baking dish and make it more like a crumble. I don’t recommend a springform, though. Good luck!

  10. Leslie says

    4 stars
    I made this tonight, but I halved it it because it’s just for my hubby and me. I also used Macintosh apples because that’s what I had. It was delicious! I plan to make it for my Seder next year. Didn’t really taste like a typical Passover dessert. Really great. Thanks so much.

  11. Eva Paley says

    I’d love to make this pie for my in laws for Passover. They live approx. 2 hours away. So I’m trying to determine the best way to go here….to make the pie ahead of time and just reheat it (which I would then ask how best to reheat) OR, could I make it a day before, refrigerate and bake the pie when I get to their place?

    Appreciate your input. Thanks.

    • Tori Avey says

      Hi Eva, either option is fine although if you decide to bake it at the in laws (which will make it taste a bit fresher) make sure you keep it cool on the way to their house– perhaps in an ice cooler packed with ice. The risk of food borne illness at room temperature gets significantly higher after 2 hours. If you decide to reheat (although it can be served cold!) pop it in the oven at 325 for 15-20 minutes or until warmed through. Enjoy!

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