In many Pennsylvania Dutch communities, Schnitz pies are traditionally served at lunch following
the Sunday morning church service. The pies are also generally served at meals
where potato soup or bean soup is on the menu.
peeling and slicing ripe apples. (In fact, the word "schnitz" means
to cut into pieces.) The apple pieces are then laid outdoors under the sun or
inside on racks above a heating source for about 24 to 48 hours until they are
dried. The dried apple pieces are stored in dry containers throughout the year
until they are ready to be used.
When it is time for preparation, 1 pound of dried apple pieces
are soaked and slowly boiled in water until they are soft. The apples pieces
are then mashed and mixed with juice and grated rind of 1 orange, 2 cups brown
sugar, and 2 tablespoons cinnamon. The mashed mixture is then baked in a pie
shell until ready.
APPLE PIE WITHOUT APPLES
To one small bowl of Ritz or saltine crackers, which have been soaked until no hard
parts remain, add one teaspoonful of tartaric acid, sweeten to your taste, add
some butter, and a very little nutmeg. Pretend you are eating apples.