Name: Old-Fashioned Amish Schnitz Pie
Prep time: 30 min
Cook time: 50 min
Total time: 140 min
Ingredients: 4 cups dried apple slices (schnitz); 4 cups water; 3/4 cup brown sugar; 1/4 cup granulated sugar; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1 tbsp lemon juice; 2 tbsp all-purpose flour; 2 1/2 cups all-purpose flour; 1 tsp salt; 1 cup lard, chilled; 6-8 tbsp ice water

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Amish schnitz pie is a timeless dessert made with tender dried apples simmered until soft, then baked inside a flaky homemade crust. This old-fashioned Amish favorite dates back to a time when families preserved their apple harvest for winter, creating a rich and flavorful pie that celebrates simple ingredients, food preservation, and traditional homestead cooking.

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Few desserts capture the heart of homestead cooking quite like Amish schnitz pie. Made with dried apples that have been carefully preserved and stored, this traditional dessert is a delicious reminder of a time when families depended on their orchards and pantry shelves to provide food throughout the year. Long before refrigeration and supermarkets made fresh fruit available in every season, Amish and Pennsylvania Dutch families dried apples from the harvest and transformed them into recipes like this classic Pennsylvania Dutch schnitz pie.

One of the things I love most about this recipe is how beautifully it combines food preservation with old-fashioned baking. The tender apples, warm spices, and flaky homemade crust create a dessert that feels like it came straight from Grandma’s kitchen. If you enjoy heritage recipes, simple ingredients, and learning traditional skills, this Amish apple pie with dried apples deserves a place in your recipe collection.

This old fashioned Amish schnitz pie is rich in history, surprisingly easy to make, and a wonderful way to put preserved fruit to good use. Whether you’re interested in traditional Amish cooking, building a more self-sufficient pantry, or simply looking for a unique dried apple pie recipe, this pie offers a delicious taste of American food history and the resourceful spirit that inspired it!

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Image illustrates old-fashioned Amish schnitz pie recipe.

Why You’ll Love This Recipe

This pie is made with pantry-friendly ingredients that many homesteaders and preppers already have on hand. Dried apples store well for long periods, making this recipe a practical dessert that doesn’t depend on fresh produce being available.

The flavor is wonderfully different from a traditional apple pie. Rehydrating the apples creates a deeper, richer taste that develops during the simmering process. The result is a comforting dessert that feels both rustic and special.

Another reason to love this recipe is its connection to self-sufficiency. Every ingredient reflects a simpler way of life where families preserved their harvest and made the most of what they had. It’s a recipe that fits perfectly with a homesteading lifestyle.

What Is Amish Schnitz Pie?

Amish schnitz pie is a traditional pie made with dried apples rather than fresh apples. The apples are soaked, simmered until tender, sweetened with sugar and spices, then baked inside a flaky double-crust pastry.

The word “schnitz” comes from the German language and refers to sliced or cut pieces of dried fruit. In Amish and Pennsylvania Dutch communities, the term specifically became associated with dried apples preserved for later use.

Because dried apples were readily available throughout the winter months, families often turned them into pies, puddings, and other desserts. This practical approach to food preservation helped ensure that nothing from the harvest went to waste.

The History and Tradition of Schnitz Pie

Many Amish and Pennsylvania Dutch families maintained large orchards and relied heavily on home food preservation. Apples were harvested in abundance during the fall, then peeled, sliced, and dried for use throughout the year.

This tradition developed out of necessity. Before refrigeration and freezers, drying fruit was one of the most reliable ways to preserve food. The dried apples could be stored for months and rehydrated whenever they were needed.

That history is what makes Pennsylvania Dutch schnitz pie so special. It represents generations of resourcefulness, hard work, and practical food storage methods that helped families remain self-reliant through every season.

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Why Dried Apples Are Used

Fresh apples were not always available year-round, especially during the winter months. Drying apples allowed families to preserve their harvest without worrying about spoilage.

When the dried apples are soaked and simmered, they become tender while developing a concentrated apple flavor. This gives the pie a rich filling that tastes slightly different from a fresh apple pie.

Using dried apples also reflects the Amish philosophy of reducing waste and making use of every harvest. This is one reason why an Amish apple pie with dried apples remains a beloved recipe today.

How This Recipe Fits a Self-Sufficient Lifestyle

One of the reasons I wanted to share this recipe is that it perfectly demonstrates the value of preserving your own food. If you have apple trees, dehydrating apples is an excellent way to build a long-term pantry while reducing food waste.

For preppers and homesteaders, dried apples are an incredibly practical food to store. They take up less space than canned fruit, have a long shelf life when properly stored, and can be used in a variety of recipes.

This dried apple pie recipe is proof that food storage doesn’t have to be boring. Instead of viewing preserved food as something reserved for emergencies, recipes like this transform pantry staples into comforting family desserts that everyone will enjoy.

Ingredients You’ll Need

For the Pie Filling

This recipe uses dried apple slices, water, brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, and flour. Together, these ingredients create a rich filling that stays true to traditional Amish baking.

The cinnamon and nutmeg add warmth without overwhelming the natural apple flavor. The lemon juice brightens the filling while the flour helps thicken everything during cooking.

Using dried apples allows the flavor to shine while maintaining the authentic character of this historic recipe.

For the Amish Pie Crust

The crust is made with flour, salt, chilled lard, and ice water. This simple combination creates the flaky texture that old-fashioned Amish pies are known for.

Lard has long been a staple in traditional pie-making because it produces exceptionally tender and flaky pastry. Many Amish bakers continue to use it today. I use Vegetable shortening since I avoid anything made from pigs.

The crust complements the filling beautifully while staying true to the heritage of the recipe.

How to Make Amish Schnitz Pie

Step 1: Soak the Apples

Place the dried apples in a large bowl and cover them with water. Allow them to soak for one hour so they can begin to soften.

This soaking step is important because it helps rehydrate the apples before cooking. Skipping it can result in a filling that lacks the proper texture.

By the end of the soaking period, the apples will be plumper and ready for the next step.

Step 2: Prepare the Filling

Drain the soaked apples and place them in a saucepan with four cups of fresh water. Simmer them until tender before draining most of the liquid.

Add the brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, and flour. Stir continuously until the mixture thickens slightly.

Allow the filling to cool before assembling the pie. This helps prevent the crust from becoming soggy.

Step 3: Make the Crust and Assemble

Whisk together the flour and salt in a large mixing bowl. Cut in the chilled lard using a pastry cutter or fork until the mixture resembles coarse crumbs. Add the ice water one tablespoon at a time, mixing gently until the dough comes together.

Divide the dough into two equal portions and shape each into a disk. Wrap the disks and refrigerate for at least 30 minutes. Once chilled, lightly flour your work surface and rolling pin. Roll one disk into a circle about 12 inches in diameter and approximately ⅛ inch thick.

Carefully transfer the rolled dough to a 9-inch pie plate, gently pressing it into the bottom and sides without stretching the dough. Spoon the cooled schnitz filling into the crust and spread it evenly.

Roll out the second disk of dough to the same size and place it over the filling. Trim any excess dough, leaving about a 1-inch overhang around the edge. Fold the edges under and crimp to seal. Cut several small slits in the top crust to allow steam to escape during baking.

Step 4: Bake the Pie

Bake the pie at 425°F for 15 minutes before reducing the temperature to 350°F.

Continue baking until the crust is golden brown and the filling is bubbling. This creates the perfect balance between a crisp crust and tender filling.

Allow the pie to cool completely before slicing for the best texture and flavor.

Conclusion

There is something special about baking a recipe that has been passed down through generations, and Amish schnitz pie is a wonderful example of that tradition. Made with preserved apples, simple pantry staples, and a flaky homemade crust, this pie reflects the resourcefulness and practical wisdom that have long been part of Amish and homestead life. It’s easy to see why this old fashioned Amish schnitz pie has remained a favorite for so many years.

Whether you’re interested in traditional Amish cooking, building a more self-sufficient pantry, or simply searching for a delicious dried apple pie recipe, this dessert offers a meaningful connection to the past. Every slice of this Pennsylvania Dutch schnitz pie tells a story of food preservation, harvest season, and making the most of what nature provides.

If you have dried apples stored in your pantry or have been looking for an authentic Amish apple pie with dried apples, I hope you’ll give this recipe a try. It is a simple, comforting dessert that proves old-fashioned recipes still have a place on today’s homestead table.

Frequently Asked Questions

1. What does schnitz mean in Amish cooking?

Schnitz is a Pennsylvania Dutch and German-derived term that refers to dried apple slices. These preserved apples are commonly used in traditional Amish desserts.

2. Can I use fresh apples instead of dried apples?

For an authentic Amish schnitz pie, dried apples should be used. Fresh apples will create a different texture and flavor from the traditional recipe.

3. How long do dried apples last in storage?

When properly dehydrated and stored in airtight containers, dried apples can last for many months and sometimes longer, depending on storage conditions.

4. Can I freeze Amish schnitz pie?

Yes. After baking and cooling completely, the pie can be wrapped tightly and frozen for up to three months. Thaw in the refrigerator before serving.

Old-Fashioned Amish Schnitz Pie

A traditional Amish schnitz pie made with dried apples simmered until tender and baked inside a flaky double-crust pastry. This Pennsylvania Dutch favorite is a delicious way to use preserved apples and enjoy a taste of old-fashioned homestead cooking.

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Prep Time 30

Cook Time 50

Soaking Time 1

Total Time 2 20

Servings 1 9 inch pie/8 slices

Ingredients

For the Pie Filling

4 cups dried apple slices (schnitz)
4 cups water
¾ cup brown sugar
¼ cup granulated sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 tbsp lemon juice
2 tbsp all-purpose flour

Amish Pie Crust

2 ½ cups all-purpose flour
1 tsp salt
1 cup lard, chilled
6-8 tbsp ice water

Instructions

Soaking the Apples

Place the dried apples in a large bowl and cover with water.
Allow them to soak for 1 hour.

For the Pie Filling

Drain the apples and place them in a saucepan with 4 cups of fresh water.
Bring to a boil, then reduce heat and simmer for 25 to 30 minutes, or until the apples are tender.
Drain most of the liquid, leaving about ½ cup in the pan.
Stir in the brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, and flour. Cook for 3 to 5 minutes, stirring frequently, until the mixture thickens slightly.
Remove from heat and allow the filling to cool for about 15 minutes.
Preheat oven to 425°F.

Instructions for the Crust

In a large bowl, whisk together the flour and salt.
Cut in the chilled lard with a pastry cutter or fork until the mixture resembles coarse crumbs. I use vegetable shortening since I avoid anything made with pigs.
Add the ice water one tablespoon at a time, mixing gently until the dough comes together.
Divide the dough into two equal portions and shape into disks.
Wrap and refrigerate for at least 30 minutes before rolling out.
Use one portion for the bottom crust and the second portion for the top crust of the pie.
Spoon the cooled schnitz filling into the crust.
Top with the second crust.
Trim excess dough and crimp the edges to seal.
Cut several small slits in the top crust to vent steam.

Baking the Pie

Bake for 15 minutes at 425°F.
Reduce oven temperature to 350°F and continue baking for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling.
Cool completely before slicing and serving.

Notes

Traditional Amish schnitz pie was often made with home-dried apples preserved from the previous harvest.
Tart apple varieties such as Winesap, Jonathan, or Granny Smith produce the most authentic flavor when dried.
Serve warm or at room temperature. A slice pairs perfectly with a cup of coffee or a scoop of vanilla ice cream.
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.