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1
Combine all of the ingredients in a large saucepan over high heat and bring to a boil.
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2
Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the apples are very tender, about 10 minutes.
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3
Transfer the mixture to a large bowl and let stand until lukewarm, about 5 minutes.
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4
Heat the oven to 350 degrees F and arrange a rack in the middle.
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5
Coat an 12-by-8-inch glass or ceramic baking dish with butter or margarine; set aside.
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6
Place the matzohs in a large bowl, add enough water to just cover, and let sit until softened, about 10 minutes.
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7
Drain through a fine-mesh strainer pressing on the matzohs with the palms of your hands to remove excess water.
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8
Add the soaked matzohs to the apple mixture and stir to combine.
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9
Place the egg yolks in a medium bowl and whisk until frothy.
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10
Add to the apple mixture and stir to combine.
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11
Add the raisins, pecans or almonds, lemon zest, lemon juice, and cinnamon to the apple mixture and stir to combine.
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12
Place the egg whites and salt in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed until frothy, about 1 minute.
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13
Increase the speed to high, slowly add the sugar 1 tablespoon at a time, and whisk until stiff, glossy peaks form, about 2 minutes more.
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14
Stir 1/4 of the beaten whites into the apple mixture to lighten it.
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15
Using a rubber spatula, gently fold in the remaining whites until no white streaks are visible.
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16
Scrape the mixture into the baking dish and smooth the top.
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17
(The pan will be very full.)
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18
Drizzle the top with the melted butter or margarine and sprinkle with a little cinnamon.
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19
Bake until puffed, browned, and firm at the edges, about 45 to 55 minutes.
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20
Transfer to a wire rack to cool slightly before serving or serve cold.
