Shabbat Lunch: Cinnamon Apple Pie

A perfect dairy-free ending to the wonderful Ultimate Shabbat Lunch.

Get Ready for The Shabbat Project: #KeepingItTogether

The girls of the Monday Morning Cooking Club have put together an #UltimateShabbatLunch video for #theshabbatproject (#theshabbosproject) to ensure that Shabbat can be spent with family and friends rather than standing in the kitchen. It is a a three course non-dairy lunch, all of which can be made ahead of time for Shabbat. We have a video for you to watch as well as a Shopping List and Preparation post.

This cinnamon and apple pie is a perfect ending to Shabbat lunch.  It is an iconic Monday Morning Cooking Club recipe from the kitchen of Maxine Pacanowski in Sydney, Australia.

Since we first shared Maxine’s wonderful recipe and Chrissie Swan called it a ‘life changing apple pie’ on national television, it has been one of the most popular recipes in our collection. It is quick and easy to make, dairy free and just simply DELICIOUS.

Cinnamon Apple Pie
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If you prefer, you can make the pie in a ceramic or glass baking dish and serve it in that dish.
Servings: people
Servings: people
  1. Preheat the oven to 180°C. Grease and line the base and side of a 26 cm springform cake tin.
  2. Layer the apple slices in the prepared tin so they come about two-thirds of the way up the side. Sprinkle the cinnamon sugar over the apples.
  3. Make a batter by beating the eggs and sugar until light and fluffy. Add the oil and vanilla and beat well, then stir in the flour. Spoon the batter on top of the cinnamon-covered apples and sprinkle with extra cinnamon sugar.
  4. Bake for 1 hour 20 minutes, or until a skewer comes out clean when inserted into the cake. Cool in the tin. Serve warm with cream or ice cream.
  5. Note: To make cinnamon sugar to keep in your pantry, mix 1 tablespoon ground cinnamon with 1 cup caster (superfine) sugar
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[box]Need to see the #UltimateShabbatLunch video and recipes on one page? It’s right here.

#UltimateShabbatLunch: Egg and Onion

#UltimateShabbatLunch: Cholent

#UltimateShabbatlunch: Shopping List and Prep Sheet

#TheShabbatProject: Challah recipe and video

Did you love this recipe? It is from the kitchen of Maxine Pacanowski, published as part of our original collection in “Monday Morning Cooking Club”.

Check out our latest collection of recipes in “The Feast Goes On”.

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  1. Tamarra

    Hello, I made this cake yesterday, and it didn’t quite cook in the middle and sank slightly after coming out of the oven. I had used 160 fan forced and the skewer came out clean but I just want to confirm if the temperature is fan forced or conventional? It also may have been due to me slicing the apples too thin, so the batter didn’t quite get a chance to go through the layers. Is it worth layering the batter and apples to give a more uniform distribution?
    It was otherwise declared delicious, and I will definitely be making it again! Many thanks

  2. Tracey

    This recipe is outstanding!we preferred it cold.we also found that the middle didn’t cook as well so next time may leave it in a bit longer.great way to use up apples! will make this very often.

  3. Natalie Sherman

    Tried this recipe for the first time. I baked it for longer than the recipe stated and the skewer came out clean. However when I tried to slice it the whole cake fell to pieces and it was obvious it was very wet at the bottom. Any ideas what went wrong please?

  4. Mindy

    Hello from Boston, Massachusetts in the US! I made this dish tonight for a cooking club event, and we all enjoyed it. I followed the directions exactly and the pie came out quite well!

    1. Lisa Goldberg

      So wonderful to hear Mindy! Thanks for letting us know. It has been a favourite of so many people since we first published it in 2011.

  5. Sara

    I need to make this to serve more people. Do you think it would work in a 9×13? Also, how do you think it would taste with a light frosting?
    Thank you!

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Mouthwatering, huh?⁠

This is 'kolac', a Czech apricot and cheese crumble slice. ⁠

It is SO SO good. ⁠

You can make it with farm, ricotta or cream cheese. ⁠

You can make it with fresh or dried apricots. ⁠

It will be on repeat in your kitchen.⁠

Recipe can be found in the new book.⁠
⁠And you can pre-order right now on our website -⁠

For those of you in Sydney, we will be making this gorgeous slice as part of our @accoutrement_ class on 5th March. ⁠
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