Yontif is just out. All of you are breathing a sigh of relief. Looking like a deer caught in headlights, I have 2,000 meals ahead of me in the coming week. A stack of event plans  needs my attention; now! I've savored the time off but now it's game on.

Before getting to my day and night job, I want to post this simple recipe for Swedish Apple Pie. Why not, it's still fall and apples are harvested as I write. We made this for an event we did a few months back at The Swedish Club. It is noteworthy because it is incredibly simple to make. I've been working backwards uploading recipes. Starting with the 2 crust apple pie, the single crust Dutch apple pie, and ending with the no crust crisp. Here is the pour on 'crust' and it doesn't get any easier. You don't need me to tell you that there is a Shabbat dinner in 3 days! Give yourself a break and whip up one of these.

As with all baked goods Swedish, it's probably better with butter. Use a good quality margarine to make it pareve and your efforts will be rewarded with appreciative 'yums'.

Ingredients:

Filling:

• 8 - 10 Granny Smith Apples, or other tart apple
• 1/2 cup sugar
• 2 tablespoons ground cinnamon

Topping:

• 1 1/2 cup unsalted butter or unsalted margarine
• 2 cups sugar
• 2 cups of flour
• 2 eggs

Steps:

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