SCHNITZ PIE
Since apple trees, which grow abundantly in eastern Pennsylvania, produced more apples than could be eaten fresh in most households, the German settlers dried much of their fruit. It was a home operation. The apples were peeled and cut into slices (schnitz means to cut into pieces), then laid on a roof or on racks above a heat source to dry. Most apples dried in 24-48 hours, depending upon the thickness of the slices, the temperature of the heat source, and the temperature and humidity of the weather. Once dried, the sweet slices were stored in a dry container for use at any time of the year. Today, Schnitz Pie is usually served at the lunch that follows the Sunday morning church service. It is tradition ally part of the main course at the snack meal of the day when either potato soup or bean soup is on the menu. Schnitz is now prepared commercially in Pennsylvania, so it is available to those without their own source of fresh apples. The Best of Amish Cooking (Pennsylvania)
Number Of Ingredients 5
Steps:
- Soak apples in the warm water, then cook over low heat until soft. Mash apples and add lemon and sugar. Pour into unbaked pie shell. Cover with top crust. Seal edges. Bake at 425° for 15 minutes, then at 350° for 30 minutes. Serve warm.
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