Passover Apple Pie

I wish I had a photo of this pie, but it got eaten up at the first Seder. My daughter and I were discussing what kind of dessert to make for the Seder, and my son-in-law asked if we could make an apple pie. Making a Passover apple pie is not the equivalent of mountain climbing, so I managed to put one together.
First thing you need is to find a good pie pan. We had a 10 inch aluminum disposable one. And you need some apples--we had 3 large Fuji apples. I you would like to make a pear pie or other recipe, be my guest!

PASSOVER PIE CRUST
2 matzos, crumbled
1 tablespoon oil or margarine
1/4 cup matzo meal
2 eggs, beaten
2 tablespoons sugar
dash of salt
1/4 teaspoon cinnamon
Smash matzos and soak in a colander with cold water for about 3 minutes. Squeeze dry. Heat oil in a pan and add matzo. Heat and stir until matzo seems dry. Remove from heat and stir in the remaining ingredients. You will now have a depressing looking mass in the pan, but don't give up! Dump it into the pie pan and pat the mixture over the surface and sides.

APPLE PIE
3 large apples, peeled and thinly sliced
1/4 cup sugar
slice of lemon, squeezed
1 or 2 tablespoons of matzo meal (flour if it's not Passover)
dash of cinnamon
1 tablespoon margarine
Combine ingredients and spread in pan lined with pastry

Apple Pie Topping
2 tablespoons margarine
2 tablespoons brown or white sugar
1 teaspoon cinnamon
1/4 cup matzo meal (flour if it's not Passover)
Mix ingredients for topping together with your fingers and flip it on top of the apple pie.

Bake in a 425 degree preheated oven for 35 to 45 minutes, until golden brown and apples are tender. Cool on a rack and serve warm or cold.