Schnitz Pie Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Sour schnitz, dried **
1 each: Orange, rind & juice of
2 tbsp: Cinnamon,
2 cup: Sugar,
1 quart: Water, cold
*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.
Source from luhu.jp
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.
Source from luhu.jp