Traditional Dried Apple Schnitz Pie
Delight in the rich flavors of this Traditional Dried Apple Schnitz Pie, a vintage recipe steeped in Pennsylvania Dutch heritage. The term 'schnitz' refers to dried apples that are lovingly prepared and shared at social gatherings, creating a community atmosphere reminiscent of old-fashioned apple bees. This pie features a beautifully spiced filling made from succulent dried apples, enhanced with the bright notes of orange juice and zest, and warm spices like cinnamon. Perfectly paired with a dollop of fresh cream or a scoop of vanilla ice cream, this pie is a nostalgic treat that bridges generations and makes every bite a celebration of sweet, wholesome goodness.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Dried apple slices (schnitz)
1 lb (Soaked in water and softened)
Water
1 quart (For cooking apples)
Orange
1 (Juice and zest used in apple mixture)
Ground cinnamon
2 tablespoons (For seasoning)
Salt
1/8 teaspoon (For flavor balance)
Granulated sugar
2 cups (For sweetness)
Pie crusts
2 (Store-bought or homemade)
Instructions
1
Preheat your oven to 450°F (230°C).
2
In a large pot, combine dried apple slices and water. Bring to a boil then reduce heat, cooking until the apples soften into a pulp, about 20-30 minutes. Stir occasionally to prevent sticking.
3
Once softened, remove from heat and stir in the orange juice, orange zest, cinnamon, salt, and sugar. Mix thoroughly, allowing the flavors to meld. Let the mixture cool to room temperature.
4
Roll out one pie crust and fit it into a 9-inch pie pan, ensuring the edges hang over slightly. Pour the cooled apple mixture into the pie crust, spreading it evenly.
5
Cover the pie with the second crust, crimping the edges together securely to create a seal. Make several slits in the top crust to allow steam to escape during baking.
6
Bake in the preheated oven at 450°F for 10 minutes. Then, reduce the heat to 350°F (175°C) and continue baking for an additional 30 minutes, or until the crust is golden brown and the filling is bubbling.
7
Allow the pie to cool for at least 30 minutes before serving, which will help the filling set. Serve warm with cream or ice cream for an extra special touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Traditional Dried Apple Schnitz Pie?
Traditional Dried Apple Schnitz Pie is a vintage Pennsylvania Dutch dessert featuring a spiced filling made from succulent dried apples.
What does the term 'schnitz' refer to?
The term 'schnitz' refers to dried apples that are prepared for cooking, often shared during social gatherings.
What is the cultural heritage of this pie?
This recipe is deeply rooted in Pennsylvania Dutch heritage and is associated with old-fashioned community apple bees.
What are the main ingredients for the apple filling?
The filling is made of dried apple slices, water, orange juice, orange zest, ground cinnamon, salt, and granulated sugar.
How much dried apple is required for this recipe?
The recipe requires 1 lb of dried apple slices, also known as schnitz.
How do you prepare the dried apples for the filling?
Combine the dried apples with water in a large pot, bring to a boil, and cook until they soften into a pulp.
How long does it take to cook the apples?
The apples should be cooked for about 20 to 30 minutes until they reach a pulpy consistency.
What temperature should the oven be preheated to?
Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius).
What citrus is added to the Schnitz Pie?
The recipe includes the juice and zest of one orange.
How much cinnamon is used in the recipe?
The recipe calls for 2 tablespoons of ground cinnamon.
How much sugar is needed for the filling?
You will need 2 cups of granulated sugar.
Does the apple mixture need to be cooled before assembly?
Yes, you should allow the apple mixture to cool to room temperature before pouring it into the pie crust.
What size pie pan should be used?
The recipe is designed for a 9-inch pie pan.
How many pie crusts are needed?
You will need two pie crusts, one for the bottom and one for the top.
How do you seal the pie crust?
Crimp the edges of the top and bottom crusts together securely to create a seal.
Why are slits made in the top crust?
Slits are made in the top crust to allow steam to escape during the baking process.
What is the initial baking time?
The pie should be baked at 450 degrees Fahrenheit for the first 10 minutes.
What is the second baking temperature?
After the initial 10 minutes, reduce the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius).
How long is the total baking time after the temperature reduction?
The pie continues to bake for an additional 30 minutes at the lower temperature.
How can you tell when the pie is finished baking?
The pie is done when the crust is golden brown and the filling is bubbling.
How long should the pie cool before it is served?
The pie should cool for at least 30 minutes to help the filling set.
What are some suggested toppings for Schnitz Pie?
It is delicious served with a dollop of fresh cream or a scoop of vanilla ice cream.
Is this a good recipe for autumn?
Yes, it is specifically tagged as an autumn dessert and comfort food.
What amount of water is used to cook the apples?
The recipe calls for 1 quart of water.
What is the purpose of adding salt to the filling?
Salt is added to balance the flavors of the sweet and spiced ingredients.
Can I use store-bought crusts for this recipe?
Yes, the recipe allows for either store-bought or homemade pie crusts.
What does the orange zest add to the pie?
The orange zest provides bright notes that enhance the rich flavors of the dried apples.
Should the pie be served warm or cold?
While it can be served at room temperature, it is especially nice when served warm.
Is this recipe considered a vintage recipe?
Yes, it is described as a vintage recipe steeped in tradition.
What prevents the apples from sticking during cooking?
Stirring the apples occasionally while they boil prevents them from sticking to the pot.