Schnitz Pie Dried Apple Pie Recipes

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CREAM AND CRUMB SCHNITZ PIE



Cream and Crumb Schnitz Pie image

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

1 pastry for single-crust pie, 9 inch pie
5 -6 apples, peeled,cored and cut into wedges
1 cup brown sugar
3 tablespoons butter
1/3 cup flour
2/3 cup cream (sweet, sour, or turning)
3/4 teaspoon cinnamon

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)



Amish Schnitz Pie Recipe - (3.5/5) image

Provided by RuthLouise

Number Of Ingredients 5

1 lb. of schnitz
1 orange, rind and juice
2 cups sugar
2 Tbsp. cinnamon
prepared pie crust

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.

SCHNITZ PIE - DRIED APPLE PIE



Schnitz Pie - Dried Apple Pie image

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

1 lb dried apple, slices (schnitz)
1 quart water
1 orange, juice and zest of
2 tablespoons cinnamon
1/8 teaspoon salt
2 cups sugar
2 pie crusts (either storebought or your own recipe)

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

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