Amish Apple Schnitz Pie Recipe
Apple Schnitz pie is made of cooked dried apples and spices. It is a traditional Lancaster County church pie recipe.
- 2 - 3 c. dried tart apples
- 1 1/2 - 2 c. warm water
- scant 2/3 c. sugar
- 1/4 tsp. cloves
- 1/2 tsp. cinnamon
- pastry for 2 (8 inches) pie crusts
Soak dried apples in 1 1/2 c. warm water for several hours or overnight.
Cook apples in the water they were soaked in.
Preheat oven to 425°.
When the apples are soft rub them through a colander, or chop in your blender or food chopper until smooth.
Add sugar and spices. Mix.
Put mixture into an 8" unbaked pie shell. Moisten the edges with cold water.
Poke several holes into your second crust. Cover pie with top crust. Seal edges by lightly pressing together and crimp.
For beautiful browning, brush the top with cream or beaten egg yolk and sprinkle with coarse sugar.
Bake at 425° for 15 minutes. Reduce temperature to 350° and continue baking for another 30 - 35 minutes.
Yield: 1 pie (8 inch)
Serving: 1sliceSodium: 122mgCalcium: 25mgVitamin C: 9mgVitamin A: 108IUSugar: 40gFiber: 6gPotassium: 243mgCalories: 310kcalMonounsaturated Fat: 3gPolyunsaturated Fat: 1gSaturated Fat: 2gFat: 8gProtein: 2gCarbohydrates: 61gIron: 1mg