1. Stir together the apples, sugar, water, lemon juice, and cinnamon in a large, heavy non-aluminum saucepan. Bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the apples are very tender, about 10 minutes.
2. Transfer apples and cooking juices to a large bowl and let stand until lukewarm. Meanwhile, preheat the oven to 350°. Grease an 11 1/2×8 inch glass or ceramic baking dish.

1. Soak the matzohs in water to cover in a large bowl until softened, about 10 minutes. Drain in a fine-mesh strainer, pressing out the water and breaking up the matzohs with your hands. Add the matzohs to the apples.
2. In a medium bowl, with a wire whisk, beat the egg yolks until frothy. Add to the apples. Add the raisins, pecans or almonds, lemon peel and juice and cinnamon. Stir to blend well.
3. In a large bowl, with an electric mixer at medium speed, beat the egg whites and salt until frothy. Increase the mixer speed to high and continue beating, adding the sugar gradually, until the whites form stiff, glossy peaks. Stir 1/4 of the beaten whites into the apple mixture to lighten it. With a large rubber spatula, gently fold in the remaining whites until no white streaks are visible.
4. Scrape the pudding into the prepared baking dish and gently smooth the top. (Pan will be very full.) Drizzle with the melted butter or margarine and sprinkle with a little cinnamon. Bake until puffed, browned and firm at the edges, 45 to 55 minutes. Transfer to a wire rack to cool slightly before serving, or serve cold.

From MATZOH BALL GUMBO: CULINARY TALES OF THE JEWISH SOUTH by Marcie Cohen Ferris. Copyright© 2005 by Marcie Cohen Ferris. Used by permission of the University of North Carolina Press.