Title: Schnitz Pie
Categories: Pie Penn
Yield: 1 Servings
| 1 | lb | Sour schnitz, dried ** |
| 2 | tb | Cinnamon |
| 1 | qt | Water, cold |
| 1 | | Orange, rind & juice of |
| 2 | c | Sugar |
| | | *pastry |
** 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.