Schnitz Pie Recipes

Steps:

• Cover schnitz with water and soak over night. Add orange rind and juice and more water if necessary. Boil until soft, then put through colander and add sugar and cinnamon. Pour into pastry lined shell, dot with butter, cover with top crust or lattice strips. Bake for 10 min at 450 degrees. Reduce to 350 degrees and bake another half-hour.

Steps:

• Preheat oven to 450°F.
• Cook apples in water to a soft pulp.
• Add orange juice and rind, cinnamon, salt, and sugar; mix well together.
• Cool.
• Line a pie pan with pastry; fill with apple mixture and cover with top crust.
• Crimp edges attractively and cut several slits in crust to allow steam to escape.
• Bake at 450F for ten minutes; reduce heat to 350F and continue baking for 30 more minutes.

Steps:

• Mix together sugar, flour and butter until crumbs.
• Sprinkle half in the bottom of the shell.
• Arrange the apple slices on top of the crumbs.
• Mix half of the remaining crumbs with the cream and pour over the apple slices.
• Finally, mix the cinnamon with the rest of the crumbs and sprinkle these over the top.
• Bake at 425*F for 10 minutes.
• Reduce temperature to 350*F and bake about half an hour longer.
• WOW!

Steps:

• TO MAKE THE PIE CRUST Place the flour and salt in a large mixing bowl.
• Work in the shortening, using a pastry blender or two knives until large loose crumbs the size of peas are formed.
• Sprinkle in the water, a tablespoonful or so at a time, using a fork to draw the moistened crumbs into a ball.
• Add no more water than is necessary to form the ball.
• Turn out on a lightly floured board.
• Quickly form dough into a ball with your hands.
• Divide into two pieces for 9 inch or 10 inch pie shells.
• Chill.
• To prepare unfilled tart shells, prick the pastry with a fork and bake at 425 F.
• for 8 to 10 minutes.
• Cool in the pan.
• Yield: a double-crusted 9 or 10 inch pie or 2 bottom 9 or 10 pie shells or 18 medium tart shells.
• TO MAKE THE SCHNITZ PEACH PIE: Arrange peach slices attractively in pie shell.
• Pour cream over peaches.
• Sprinkle on nutmeg.
• Combine the brown and white sugar, flour, and salt.
• Using a pastry blender, cut the butter into the dry ingredients.
• Sprinkle this mixture over the peaches.
• Bake at 425 degrees for 15 minutes.
• Reduce heat to 350 degrees F.
• and cook for 35 minutes more or until the peaches are tender and the crust is golden brown.
• Classic Canadian Cooking.