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(Leftover) Charoset Apple Pie

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What do you do with leftover charoset?

My favorite Passover food is definitely charoset (haroset), a traditional Jewish fruit spread served during the Passover seder and eaten on Matzah, flat and unleavened cracker-like bread. But when the week is over what do you do with all the leftover charoset and matzah?


Gather your leftover charoset and matzah/matzo meal. Or, if you're like me and are happy eating charoset with a spoon before the seder's over, use the recipe below to make some more charoset! Grab a pie pan, your favorite apron, and join me in the kitchen!

(This recipe is appropriate for Gentiles, too!)



  • 9-inch pie pan
  • aluminum foil
  • food processor OR large mixing bowl and fork


  • enough leftover charoset to fill a 9-inch pie pan (apple charoset recipe below; add 1 tbsp arrowroot added to apple charoset to absorb liquid and help the filling set)
  • matzo meal pie crust (recipe below)
  • matzo meal crumb topping (recipe below)

Baking Appliances and Hardware - used for this recipe

Gather Your Ingredients - ingredients for apple charoset, matzo meal crust, and crumb topping

Charoset (Haroset) Pie Ingredients

Charoset (Haroset) Pie Ingredients

(see recipes below for individual ingredient lists)

What's your favorite type of charoset?


Matzo Meal Crust

  • 1 1/4 cups matzo meal or crushed matzah
  • 1/4 cup raw sugar
  • 1 tsp ground cinnamon
  • dash of salt
  • 1 stick (1/2 cup) unsalted butter or margarine (melted)


  1. Preheat the oven to 375 degrees Fahrenheit.Use a food processor or a fork to mix all the dry ingredients.Mix in the melted butter. The crust will still appear pretty crumbly at this point. Press the mixture into the bottom and up the sides of a 9-inch pie pan.Pre-bake the crust for 8-10 minutes.

pressing the matzo meal crust into the pie pan

pressing the matzo meal crust into the pie pan

pressing the matzo meal crust into the pie pan

Unbaked Charoset (Haroset) Pie with crumb topping

Unbaked Charoset (Haroset) Pie with crumb topping

Matzo Meal Crumb Topping

  • 1/3 cup matzo meal or crushed matzah
  • 1/2 cup raw sugar
  • 2 tsp ground cinnamon
  • dash of freshly grated nutmeg (5 or 6 good shaves)
  • 1/2 stick (1/4 cup) butter or margarine (softened)


  1. Combine all ingredients except the butter. Cut in the butter with either a food processor or a fork until fully incorporated, leaving you with a tasty, crumbly topping.

grating the nutmeg for the matzo meal crumb topping

grating the nutmeg for the matzo meal crumb topping

grating the nutmeg for the matzo meal crumb topping

Do you cook with matzo meal year round?

Apple Walnut Charoset Pie Filling

  • 6 small apples suitable for baking (cored and cut into pieces)
  • 1/4 to 1/2 cup walnuts to taste
  • sweet white or red wine
  • 1 tbsp honey or agave nectar
  • 1 tbsp ground cinnamon
  • a dash of salt
  • 1 tbsp arrowroot (for pie filling only)
Scroll to Continue


  1. Add all the ingredients to a food processor and pulse until everything is in small pieces. For a smoother pie filling texture continue pulsing the mixture until it just starts to look smooth.

cutting the apples for the charoset

cutting the apples for the charoset

cutting the apples for the charoset

Assemble the Pie

and bake it!

  • The oven is already preheated, thanks to pre-baking the matzo meal crust.
  • Scoop the filling until the crust is filled and the filling is slightly rounded.
  • Use your spoon or scoop to smooth the top.
  • Cover the charoset filling with the crumble topping.
  • Cover the pie with aluminum foil and bake in the oven for 35 minutes.
  • Remove the foil and bake the pie for another 25 minutes.
  • Remove the pie from the oven and place on a cooling rack or a cool burner and allow to cool for two hours to overnight.
  • Dig in!

Enjoy your delicious (leftover) charoset pie!

filling the pie crust with charoset

filling the pie crust with charoset

filling the pie crust with charoset

the filling covered with crumb topping

the filling covered with crumb topping

the filling covered with crumb topping

putting the charoset pie into the oven

putting the charoset pie into the oven

putting the charoset pie into the oven

my slice of apple charoset pie!

my slice of apple charoset pie!

my slice of apple charoset pie!

Buy a Collection of Passover Recipes by the New York Times

More Leftover Charoset Recipes

including muffins, cookies, and roast chicken available at Gourmania (a website I found while researching for this recipe).

Recipe Authors


Hello! My name is Shandi, and my husband, Jason, and I love to cook! (Well, he loves to cook and I love to eat good food so I'll cook too.) We created this Leftover Charoset Pie recipe on the last night of passover 2011. (Please excuse our hair; it was late!)

I was looking for an excuse to make more charoset and extend the Passover food season, and we came up with this delicious pie! Ours was apple and walnut charoset, as shared in the charoset recipe above, but I know it'll be great with any type of charoset. We hope you enjoy it as much as we did!

Reader Comments - Share your thoughts and experiences with this or your own recipe

anonymous on March 29, 2012:

looks delicious, i like to try some

JoshK47 on February 10, 2012:

Never had it before, but it certainly sounds tasty! Thanks so much for sharing!

laughingapple on February 01, 2012:

Looks fantastic. I have never tried this technique. It looks kind of like graham crust. The Charoset filling looks very good. I am going to try this on my next pie.

Bahrns on January 28, 2012:

Your charoset pie looks yummy. So crumbly and I think it will melt in my mouth once I tried it out. Will definitely ask my wife to bake some of this.

Thanks for a creative recipe... Cheers!

Material Handling

capricornlove on January 26, 2012:

I think this was so creative, and it looks yummy!

Lee Hansen from Vermont on January 26, 2012:

I haven't enjoyed charoset for a few years but I remember it was one of my favorite Passover foods. I love this recipe idea - kind of like apple pie, apple crisp and applesauce all together.

Edutopia on January 26, 2012:

I like your approach to leftovers: When in doubt, bake it! Delicious looking lens.

knitter82 on January 25, 2012:

Very interesting and a good way to use up something so it doesn't go to waste. Now I just might need to go out and buy some apples to make a pie!

anonymous on January 25, 2012:

Charoset is new to me and looks delicious, I love your personal pictures and especially you and Jason with the smiles. Congratulations on being featured on the front page...blessed!

emmaklarkins on January 25, 2012:

Fascinating! I've never heard of anything like this before. Definitely interested in trying it.

Shorebirdie from San Diego, CA on January 25, 2012:

I kept seeing your lens featured on Squidoo's front page and I had to look. I've had matzah, but not charoset. This sounds and looks good.

lasertek lm on January 24, 2012:

Seems delicious!

squid-pinkchic18 on January 23, 2012:

This looks so tasty! I love apple pie this time of year - so yummy!

Nimsrules LM on January 23, 2012:


miaponzo on January 22, 2012:

I have never heard of this , but it sure sounds YUMMY!!! Blessed!

Jules Corriere from Jonesborough TN on January 09, 2012:

Happy New Year! Congratulations on your lens being chosen as a top 100 Community Favorite for 2011!

lesliesinclair on January 01, 2012:

This sounds like a rewarding baking challenge. thanks for sharing, and congrats!

JoyfulReviewer on January 01, 2012:

Thanks for sharing your wonderful recipes. Congratulations on being one of the final 100 favorite Squidoo lenses of 2011!

Auntiekatkat on January 01, 2012:

Congrats on being nominated for Community Favorite Lenses of 2011. A wonderful lens. Fortunately we both share one thing it was easier to vote than for most as mine was my "why-I-am a- vegetarian was nominated as well. A proud moment for all of us. Good luck in the voting.

Nancy Tate Hellams from Pendleton, SC on December 31, 2011:

I didn't know much at all about Charoset so really enjoyed learning. Great photos. Congrats on being in the Top 100 Community favorites.

anonymous on July 12, 2011:

Looks good Shandi, wish I had some. Hope you enjoy it.

shandigp (author) on May 09, 2011:

@resabi: Thank you so much!

10 Great Jewish Holiday Pages

resabi on May 07, 2011:

Just thought you'd like to know that this lens is featured in my new lens Ten Great Jewish Holiday Lenses ( :-)

shandigp (author) on May 02, 2011:

@anonymous: great idea! thanks!

anonymous on May 02, 2011:

Awesome step-by-step photos! Would love to see more reviews for the kitchen items you've chosen for sale.

shandigp (author) on May 01, 2011:

@resabi: thanks, and you got it!

resabi on May 01, 2011:

Great idea and great lens. Our family is partial to the fig/date charoset but we add orange to it (and, on occasion, Sabra). I don't bake but I have 3 sisters who do so I'll pass this along. Blessed. Please consider making more Jewish recipe (or other) lenses and putting them in -- love to have you over there.

shandigp (author) on April 28, 2011:

@Laddoo LM: Thank you very much!

shandigp (author) on April 28, 2011:

@Ramkitten2000: If you have any Jewish friends ask them if they have any extra to try! I love it so much!

Deb Kingsbury from Flagstaff, Arizona on April 28, 2011:

I've never had -- or heard of -- charoset before. I wouldn't mind a taste or two or three of that pie.

Lloyd Pinto from Mumbai on April 28, 2011:

Blessed by a Squid Angel!

knit1tat2 on April 27, 2011:

Sounds really good, may have to try some one day!

mattseefood lm on April 27, 2011:

Great idea! looks yummy :)

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