Prep 20 mins
Cook 40 mins
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.
- 1 lb dried apple, slices (schnitz)
- 1 quart water
- 1 orange, juice and zest of
- 2 tablespoons cinnamon
- 1⁄8 teaspoon salt
- 2 cups sugar
- 2 pie crusts (either storebought or your own recipe)
- Preheat oven to 450°F.
- Cook apples in water to a soft pulp.
- Add orange juice and rind, cinnamon, salt, and sugar; mix well together.
- Line a pie pan with pastry; fill with apple mixture and cover with top crust.
- Crimp edges attractively and cut several slits in crust to allow steam to escape.
- Bake at 450F for ten minutes; reduce heat to 350F and continue baking for 30 more minutes.