Apple pie for holidays.

   By Rosh Hashanah, the range of apples in season are in abundance. The varieties available may include Braeburns, Pink Lady, Cox, Empire, Golden Delicious, Granny Smiths in addition to the organic range.

   Apples remain alive after they are picked and they continue to "breathe." The higher the storage temperature, the more rapid is the respiration and the more rapidly the apple fruit spoils. Here are some tips for storing apples:

   1. Handle apples gently--they bruise very easily and should not be squeezed or dropped--even an inch.

   2. Store only perfect fruits that are free from punctures or bruises.

   3. Do not store apples that have glassy spots in the flesh, known as "water core."

   4. Check stored fruit periodically. One rotten apple will spoil the barrel if not removed.

   5. Keep apples cold--close to but not below 32 degrees F.

   This apple pie is filled with a grated apple and honey mixture that is flavored with mixed spice and cinnamon. For a short cut, buy ready made pastry. It can be eaten hot or cold and will satisfy all apple pie addicts! Can be pareve.

HONEY SPICED APPLE PIE 

Preparation Time: 25 minutes plus 30 minutes for pastry to rest 

Cooking Time: 45 minutes 

Serves: 8 

Ingredients: 

 For the Pastry Crust: 

 2 1/2 cups plain all purpose flour 

1 1/2 cups unsalted butter or margarine 

3 tablespoons confectioner's sugar 

1 teaspoon mixed spice 

1 egg 

 For the filling 

 3 eggs 

3 tablespoons clear honey 

1 teaspoon mixed spice 

2 teaspoons ground cinnamon 

1 teaspoon lemon juice 

2 tablespoons breadcrumbs 

4 eating apples--peeled and grated 

2 eating apples--peeled and sliced 

Glaze: 4 tablespoons apricot jam/Jell-o -melted 

with 2 teaspoons of water 

Garnish: A dusting of confectioner's sugar 

and mixed spice 

 Method: 

 1) Combine all the pastry crust ingredients in 

to a food processor until a dough has 

formed. Add a little water if the mixture is 

slightly dry. Remove from the plastic bowl, 

wrap in Saran Wrap. Flatten and place in the 

refrigerator for a minimum of 30 minutes to 

relax. 

 2) Pre-heat the oven to 400 F. 

 3) To make the filling, whisk together the 

eggs and honey together until thick. Add the 

mixed spice, cinnamon, lemon juice, breadcrumbs 

and grated apple. Set aside. 

 4) Roll out the pastry crust so that it fits a 9 

inch loose based pie tin. Cover with aluminum 

foil; insert baking beans and blind 

bake for 20 minutes. 

 5) Remove baking beans and foil from the 

pastry case crust and pour in the prepared 

apple mixture. 

 6) Arrange the sliced apples on top in a circular 

pattern. 

 7) Bake for 40 minutes. 

 8) Glaze the cooked pie with apricot jam/ 

Jell-o. 

Serve: 

 Dust with confectioner's sugar and mixed 

spice. 

   Denise Phillips is a food writer and author of "The Jewish Mama's Kitchen," to be published in September. Trained at Prue Leith in London, Denise now runs her own cooking school and Web site, www.jewish cookery.com.