Guten Tag POTMC members!
Here is yet another pie recipe from those doyennes of pie, the Pennsylvania Dutch. This recipe uses dried apples… back in the day these dried fruit pies were practical because they enabled pie bakers to have fruit pies in the middle of winter… since they’d store fruits by drying them. But these days when you probably have to go to the store and buy dried apples for big bucks…seems kinda silly to rehydrate them and make them into a pie. You *could* make this pie with fresh apple slices (about 5-7 apples ) but why? It won’t be as interesting.
Schnitz is the Pennsylvania Dutch (German) word for sliced apples… so dried sour schnitz are dried sour apple slices. Schnitz Pie! Ach, Yammer!!
pastry for a double crust 9” pie
1 lb (3-4 cups) dried sour schnitz
put schnitz in a pan with cold water to cover…
cook over low heat until apples are soft and turn into pulp.
2 TB cinnamon
½ tsp nutmeg
2 cups sugar
1/8 tsp salt
zest and juice of one orange
line pie pan with pastry. Fill with the schnitz mixture. Top with pastry, seal edges and cut vents in top.
Bake at 450ºF 10 min. Reduce heat to 350ºF 30 min. longer.