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.
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.