| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Penndutch, Pies |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Sour schnitz, dried ** |
| 1 |
|
Orange, rind & juice of |
| 2 |
tb |
Cinnamon |
| 2 |
c |
Sugar |
| 1 |
qt |
Water, cold |
|
|
*pastry |
INSTRUCTIONS
** 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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