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Schnitz Pie
Author/Submitted by:
Servings: 1
Categories:
Desserts
/
Pies & Pastries
Ingredients: 1
pound
Sour schnitz,
dried **
2
tablespoons
Cinnamon 1
quart
Water,
cold
1
each
Orange,
rind & juice of
2
cups
Sugar
*pastry
Directions:
** Schnitz is the Berks County Dutch name for one fourth of an apple. Put the schnitz and the water into a saucepan and cook to a soft pulp. Add cinnamon, sugar, orange juice and orange rind, and mix well together. Stand aside to cool. Line a pie pan with pastry, fill with the schnitz, and cover top with pastry. Bake at 450-F for 10 minutes. Reduce heat to 350-F and continue baking for 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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