Ingredients

Makes 12 servings

　　4 large apples, Granny Smith or any tart apple, cored and cut into medium dice

　　1/2 cup light brown sugar

　　1/4 cup orange juice

　　6 plain matzohs

　　8 eggs

　　1 teaspoon salt

　　1 teaspoon ground cinnamon

　　1 1/2 cups sugar

　　1/2 cup (8 tablespoons) butter or margarine, melted

　　1 cup golden raisins

　　1 cup dried apricots, medium, chopped

　　4 tablespoons butter or margarine, cut into small pieces, for casserole topping

　　

Step 1

1. Preheat the oven to 350°F.

　　

Step 2

2. Toss the apples with the brown sugar and orange juice, set aside in a medium bowl.

　　

Step 3

3. Break the matzoh into 2- to 3-inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.

　　

Step 4

4. While the matzoh soaks, beat the eggs with a wire whisk in a large bowl until blended. Add the salt, sugar, cinnamon, melted butter, raisins, and apricots.

　　

Step 5

5. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased 2 1/2-quart casserole dish or a 10x14-inch pan. Dot the top of the kugel with the 4 tablespoons of butter.

　　

Step 6

6. Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature.

　　Cook's Tip:

　　The kugel can be made 2 days ahead, cooled, and refrigerated, covered. Bring to room temperature and reheat in a 350°F oven.