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    You are in: Home / Recipes / Schnitz Pie - Dried Apple Pie Recipe
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    Schnitz Pie - Dried Apple Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Molly53's Note:

    The Dutch word Schnitz, originally meaning cut, came to be applied to dried apples. Bees for paring, cutting and drying apples or for apple butter making rivaled husking bees as opportunities for social gatherings. Try this dessert with cream or ice cream. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 450°F.
    2. 2
      Cook apples in water to a soft pulp.
    3. 3
      Add orange juice and rind, cinnamon, salt, and sugar; mix well together.
    4. 4
      Cool.
    5. 5
      Line a pie pan with pastry; fill with apple mixture and cover with top crust.
    6. 6
      Crimp edges attractively and cut several slits in crust to allow steam to escape.
    7. 7
      Bake at 450F for ten minutes; reduce heat to 350F and continue baking for 30 more minutes.

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    Nutritional Facts for Schnitz Pie - Dried Apple Pie

    Serving Size: 1 (295 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 767.7
     
    Calories from Fat 182
    23%
    Total Fat 20.3 g
    31%
    Saturated Fat 5.0 g
    25%
    Cholesterol 0.0 mg
    0%
    Sodium 430.2 mg
    17%
    Total Carbohydrate 149.7 g
    49%
    Dietary Fiber 11.2 g
    44%
    Sugars 110.0 g
    440%
    Protein 4.8 g
    9%

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