Amish Schnitz Pie Recipe 355
SCHNITZ PIE - DRIED APPLE PIE
The Dutch word Schnitz, originally meaning cut, came to be applied to dried apples. Bees for paring, cutting and drying apples or for apple butter making rivaled husking bees as opportunities for social gatherings. Try this dessert with cream or ice cream. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Pie
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Cook apples in water to a soft pulp.
- Add orange juice and rind, cinnamon, salt, and sugar; mix well together.
- Cool.
- Line a pie pan with pastry; fill with apple mixture and cover with top crust.
- Crimp edges attractively and cut several slits in crust to allow steam to escape.
- Bake at 450F for ten minutes; reduce heat to 350F and continue baking for 30 more minutes.
Nutrition Facts : Calories 767.8, Fat 20.3, SaturatedFat 5, Sodium 430.2, Carbohydrate 149.8, Fiber 11.2, Sugar 110, Protein 4.8
SNITZ PIE
Make and share this Snitz Pie recipe from Food.com.
Provided by internetnut
Categories Pie
Time 1h15m
Yield 20-24 pies, 20-24 serving(s)
Number Of Ingredients 10
Steps:
- Stir all ingredients together and fill unbaked pie shells; top with crust.
- Bake pies at 350 degrees for 1 hour or until done.
Nutrition Facts : Calories 1845.2, Fat 5.8, SaturatedFat 3.1, Cholesterol 12.2, Sodium 417.1, Carbohydrate 455.1, Fiber 17.5, Sugar 285.6, Protein 3.8
SCHNITZ PIE
Since apple trees, which grow abundantly in eastern Pennsylvania, produced more apples than could be eaten fresh in most households, the German settlers dried much of their fruit. It was a home operation. The apples were peeled and cut into slices (schnitz means to cut into pieces), then laid on a roof or on racks above a heat source to dry. Most apples dried in 24-48 hours, depending upon the thickness of the slices, the temperature of the heat source, and the temperature and humidity of the weather. Once dried, the sweet slices were stored in a dry container for use at any time of the year. Today, Schnitz Pie is usually served at the lunch that follows the Sunday morning church service. It is tradition ally part of the main course at the snack meal of the day when either potato soup or bean soup is on the menu. Schnitz is now prepared commercially in Pennsylvania, so it is available to those without their own source of fresh apples. The Best of Amish Cooking (Pennsylvania)
Number Of Ingredients 5
Steps:
- Soak apples in the warm water, then cook over low heat until soft. Mash apples and add lemon and sugar. Pour into unbaked pie shell. Cover with top crust. Seal edges. Bake at 425° for 15 minutes, then at 350° for 30 minutes. Serve warm.
CREAM AND CRUMB SCHNITZ PIE
This is a most lucious and delicious pie. A mennonite recipe that I got from the book "Food that Really Schmecks" I have been making this pie for years and I have to tell you, I have gotten up more than once in the middle of the night to eat that last piece before anyone else can get it!
Provided by MarieRynr
Categories Pie
Time 1h
Yield 1 9inch pie
Number Of Ingredients 7
Steps:
- Mix together sugar, flour and butter until crumbs.
- Sprinkle half in the bottom of the shell.
- Arrange the apple slices on top of the crumbs.
- Mix half of the remaining crumbs with the cream and pour over the apple slices.
- Finally, mix the cinnamon with the rest of the crumbs and sprinkle these over the top.
- Bake at 425*F for 10 minutes.
- Reduce temperature to 350*F and bake about half an hour longer.
- WOW!
AMISH SCHNITZ PIE RECIPE - (3.5/5)
Provided by RuthLouise
Number Of Ingredients 5
Steps:
- Cover schnitz with water and soak over night. Add orange rind and juice and more water if necessary. Boil until soft, then put through colander and add sugar and cinnamon. Pour into pastry lined shell, dot with butter, cover with top crust or lattice strips. Bake for 10 min at 450 degrees. Reduce to 350 degrees and bake another half-hour.
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