Wednesday, November 5, 2008

As American as Schnitz Pie

Schnitz= dried apples ( in the Deitsch) Truth be told, with an abundance of fresh picked apples on the porch, I decided to make two schnitz pies. I found the tail end of a big box from last winter and immediately began to salivate. Unless I can find a crisp juicy Winesap or Macoun apple in October, I often prefer the tart chewy texture of dried apples the rest of the year. These were indeed...very dry. But no worries. I sprinkled them with a cup of apple cider and warmed them up on the wood stove until they got nice and plump. Then I gave them a generous sprinkle of cinnamon and nutmeg and added a chunk of butter. No added sugar needed. Dumped it all in a pie shell with a little splash of cider and baked for about 45 minutes at 350 degrees. Serve a slice warm with milk poured over. Mmmmm


kansasrose said...

OH HON! Thank heaven I don't live next door to ya...I'd be tippin' the semi-truck scales. This looks and sounds devine!

Ellen said...

Now here I sit amused...All along I thought it was as American Orange Pie!

world's away from the apple harvest

Anonymous said...

Schnitz pie...oh my! We used to make this and it's about time to again, thanks for the reminder!
Stayman Winesap's and Macouns are my favorites too, got some great Solebury Cider yesterday, tomorrow...pie! Have a great fall, y'all!Bramble


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