Schnitz Pie Recipe

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Schnitz Pie Ingredients

1 lb sour schnitz, dried **
1 each orange, rind & juice of
2 tbsp cinnamon
2 cup sugar
1 qt water, cold
1 *pastry

A Recipe for
Schnitz Pie

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Schnitz Pie Recipe
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Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

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Schnitz Pie

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Schnitz Pie Directions

** 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.

Serves: 1

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