Ingrients & Directions
1 lb Sour schnitz, dried ** 1 ea Orange, rind & juice of
2 T Cinnamon 2 c Sugar
1 qt Water, cold 1 x *pastry
** 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.
Yields
1 servings