Cream & Crumb Schnitz Piepenndutch, pies 1 cup brown sugar 1/3 cup flour 3 tablespoon butter; soft 1 pastry for 9 pie 4 apples; up to 7 depending on size 2/3 cup cream; sweet or sour 3/4 teaspoon cinnamon Blend the sugar, flour and butter into crumbs and sprinkle over pie shell. Core the apples and cut them into one-inch segments, or schintz. Arrange the segments on top of the crumbs in the shell. Mix half of the remaining crumbs with the cream, then pour over the apples. Mix the other half with the cinnamon and sprinkle it over the cream topping. Bake at 420F for 10 minutes, then reduce the heat to 350F and bake for 30 minutes more, or until the top turns golden. |
