Schnitz Piepenndutch, pies 1 lb sour schnitz, dried ** 1 each orange, rind & juice of 2 tablespoon cinnamon 2 cup sugar 1 quart water, cold 1 single *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. |
