Skip to content
Stoltzfus Eats: Schnitz Pie
In this part of Lancaster County, October and November are commonly know as Amish wedding season. Because of this, for today's Stoltzfus Eats recipe, we wanted to feature a dish that is commonly served at Amish gatherings (like weddings) - Schnitz Pie.
As you may remember from our Schnitz un Knepp recipe, schnitz is the PA Dutch word for sliced dried apple slices. This recipe utilizes re-hydrated schnitz, and is delicious year round! We've adapted today's recipe and reduced the quantities so that the yield is enough filling for two pies. As you can imagine, when you're making a meal for 200-500 wedding guests, you'd need to make quite a few pies!
What you'll need for this recipe:
1 lb schnitz (dried apples)
1 orange, rind and juice
2 cups sugar
2 T cinnamon
4 prepared pie crusts
Butter
Instructions:
1. Preheat oven to 450 degrees F.
2. Cover schnitz with water and let soak for at least 4 hours.
3. Pour the schnitz and water into a large pot. Add orange rind, juice, and more water (if needed). Boil on medium heat until soft, approximately 20 minutes.
4. Remove the pot from the heat, drain the liquid, and remove the orange rind. Add the apples to a large mixing bowl and stir in sugar and cinnamon.
5. Pour the apple mixture into pastry-lined shell, and dot with butter. Cover with a top crust or lattice strips.
6. Bake pie at 450 degrees F for 10 minutes, then reduce heat to 350 degrees F and continue to bake for 30 minutes.
Yield: 2 pies
Have you ever eaten or made Schnitz Pie? As always, if you make this recipe, we would love to hear about it. Please let us know in the comments or be sure to tag us on social media. Thanks for joining us for Stoltzfus Eats… where feeding you is our pleasure!
